Summer is the prime entertaining season in the South. Even more so than the holiday season. Family reunions, church covered dish dinners, and backyard barbecues with the neighbors seem to pop up almost every weekend. Coconut Tres Leches Cake solves the what should I make dilemma.
This cake is a good dessert to make for such an occasion because it’s easy to make, serves 10 or so and is easy to transport. Just make sure that the cake is kept chilled in an ice chest or fridge for both safety’s and quality’s sake.
Coconut Tres Leches Cake
- 1 18 ounce box yellow cake mix PLUS ingredients called for on box
- 1 14 ounce can sweetened condensed milk
- 1 7.6 ounce can Media Crema OR 7 ounces whole milk found in the Latin/Ethnic aisle
- 1/2 cup plus two tablespoons coconut milk 5 ounces
- 1 8 ounce container whipped topping
Spray a 9 by 13 inch baking dish with no stick spray.
Prepare cake according to the directions on the box for a 9 by 13 cake and let cool slightly.
Poke holes in the still warm cake using the handle of a wooden spoon or similar object.
Mix together the sweetened condensed milk, media crema or whole milk, and coconut milk.
Pour half of the mixture over the cake and let it soak into the cake for about 15 minutes.
Pour the remaining milk mixture over the cake, let it soak for 30 minutes, cover and refrigerate until chilled.
Frost the cake with the whipped topping before serving.
Store cake in the refrigerator.
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