Coconut Tres Leches Cake

I am always on the look out for yummy coconut desserts because my the hubs loves coconut and so do I. On Friday night we decided to have a relaxing evening at home which involved me cooking and the movie Avatar which we have been meaning to see for like the past forever. I had found a recipe for a cake called Coconut Tres Leches Cake. I read the ingredients and liked the sound of the recipe, so I decided I was going to make it. We went to the store and rented Avatar and got the ingredients.

When we got home I started on the recipe and Thad did a little chillaxin. It turned out delicious, moist and a perfect summer coconut cake. Thad also loved it, giving it a 10 on the Thad rating scale. It was even better on Saturday after sitting in the refrigerator for a day!

Coconut Tres Leches Cake

For the cake:
1 Box (18.25 Oz. Box) Yellow Cake Mix (or your favorite Yellow Cake Recipe)
For the Milk Syrup:
1 can (15 ounces) Cream of Coconut
1 can (12 ounces) Evaporated Milk
1 cup Heavy Whipping Cream
1 teaspoon Pure Vanilla Extract

For Garnish:
Sweetened Whipping Cream
Toasted Coconut

Start off by preheating the oven to 350 degrees. Lightly spray a 9x13 inch baking dish with cooking spray. Set aside. Prepare the cake mix according to the directions on the back of the cake box. Once mixed, pour entire batter into prepared baking dish. Bake according to box directions and watch carefully to make sure you do not over bake the cake. Once a butter knife or toothpick has been inserted into the cake and comes out clean, remove from the oven and place on a wire rack, letting it cool completely (about 1 hour).

While the cake is cooling, make the milk syrup; in a blender combine the cream of coconut,evaporated milk, cream and vanilla. Blend until all ingredients are incorporated and smooth. Once cake is cooled completely, with a fork or end of a wooden spoon, poke holes in the cake. The more holes, the more the syrup will be able to soak into the cake, so poke a lot of holes, as many as possible. Then gently spoon milk syrup over the top of the cake with a large spoon or ladle until syrup is all gone. There may be some syrup sitting on top of the cake but don't worry it will take time to absorb.

Next cover the cake lightly with plastic wrap and stick it in the refrigerator for 2 hours or more. I found that the longer it was in the refrigerator the better. This cake is very very very moist and because of that does not want to stay together completely, that is why the longer it has to set the better.

Next turn the oven to broil and set it for 400 degrees. Using about a half of a bag of sweetened coconut and place it on a baking sheet and place in the oven for about 3-5 minutes watching it closely, since it can burn very easily. You just want the edges to be a light brown. Lastly whip up some whipping cream (adding a little vanilla and powdered sugar to taste).




Once all the other steps have been completed get ready to assembled the cake. Cut a piece of cake, place a small handful of coconut on the top of the cake, then a good heaping spoonful of whipping cream on top of the coconut, topped off with some more coconut.....yep pretty much divine. You won't be disappointed! Enjoy!