Coconut Tres Leches Cake

Add a tropical twist to your dessert table with this delightful coconut cake that's made with cake mix.

Prep: 25 min | Total: 4 hr 5 min | Yield: 15 servings

Ingredients

• 1 (16.25 ounce) box Betty Crocker™ Super Moist™ White Cake Mix
• Water, vegetable oil and eggs whites called for on cake mix box
• 1/2 teaspoon coconut extract, if desired
• 1 cup milk
• 2 cups whipping cream, divided
• 1 (14 ounce) can cream of coconut (not coconut milk)
• 1 cup coconut, toasted
• Sliced kiwifruit, if desired

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13 x 9 inch pan.
2. In a large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13 x 9 inch pan. Cool for 5 minutes.
3. With a long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking.
4. In a medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on HIGH for about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate for 3 hours or until chilled.
5. In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit.
6. Store covered in the refrigerator.

Notes

Add a tropical touch by topping each serving with chopped fresh mango or papaya along with the whipped cream and toasted coconut.

Cream of coconut and coconut milk are both made from fresh coconut but are two different products. Cream of coconut is thick and sweet, much like sweetened condensed milk. It is usually used in drinks and desserts. It can be found by the sweetened condensed milk or by the liquid drink mixes.

To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350 degrees F for 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition

Per serving: Calories 380 Calories from Fat 250 Total Fat 27g 42% Saturated Fat 18g 88% Trans Fat 0g Cholesterol 35mg 12% Sodium 250mg 10% Potassium 190mg 5% Total Carbohydrate 29g 10% Dietary Fiber 1g 6% Sugars 16g Protein 4g
% Daily Value*: Vitamin A 8% Vitamin C 0% Calcium 10% Iron 6%
Exchanges: 1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens