Coconut Tres Leches Cake
Prep Time
1h 45m
Bake Time
35m
Yields
One 9x13 cakeAbout this Recipe
Coconut Tres Leches Cake
Prep Time
1h 45mBake Time
35mYields
One 9x13 cakeAbout this Recipe
Share This Recipe
Ingredients
- 1 (18.25 ounce) white cake mix (prepared according to directions on package)
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can cream of coconut (example Coco Lopez)
- 12 ounce heavy whipping cream
- 1/4 cup Crystal Sugar Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2 1/2 cups shredded coconut, lightly toasted
Instructions
- Bake cake according to package directions in a 9×13 cake pan.
- Once cake is cooked but still hot from oven, poke holes with a fork, toothpick or chopstick on top of cake.
- Slowly pour sweetened condensed milk and cream of coconut on top of cake. The liquid may settle at edges, but just wait, it will soak up all of the milk! Transfer cake to refrigerator to let cool completely.
- Once cake is chilled, add heavy whipping cream, powdered sugar, vanilla extract and coconut extract to a stand mixer with whisk attachment. Whisk mixture at medium-high speed until stiff peaks form.
- Frost top of cake with fresh whipped cream and top with toasted shredded coconut.
- Refrigerate until ready to serve.
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Coconut Tres Leches Cake
Prep Time
1h 45mBake Time
35mYields
One 9x13 cakeAbout this Recipe
Ingredients
- 1 (18.25 ounce) white cake mix (prepared according to directions on package)
- 1 (14 ounce) can sweetened condensed milk
- 1 (15 ounce) can cream of coconut (example Coco Lopez)
- 12 ounce heavy whipping cream
- 1/4 cup Crystal Sugar Confectioners Powdered Sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 2 1/2 cups shredded coconut, lightly toasted
Instructions
- Bake cake according to package directions in a 9×13 cake pan.
- Once cake is cooked but still hot from oven, poke holes with a fork, toothpick or chopstick on top of cake.
- Slowly pour sweetened condensed milk and cream of coconut on top of cake. The liquid may settle at edges, but just wait, it will soak up all of the milk! Transfer cake to refrigerator to let cool completely.
- Once cake is chilled, add heavy whipping cream, powdered sugar, vanilla extract and coconut extract to a stand mixer with whisk attachment. Whisk mixture at medium-high speed until stiff peaks form.
- Frost top of cake with fresh whipped cream and top with toasted shredded coconut.
- Refrigerate until ready to serve.
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