Okay, so this cake should really be dos leches.. or maybe even uno leche since I’m not sure the cream of coconut counts as a milk! But it tastes just like a coconut version of tres leches. So… I’m calling it coconut tres leches! This cake is seriously to die for. We are coconut lovers at my house, and we can’t get enough of this cake. Imagine moist, sweet, coconut bliss and you’ve about got it. Plus it is better made ahead of time so the cake has time to soak in the flavors, so this is a great dessert for when you’re having guests for dinner. I make it the night before and then frost it sometime the next day. If you like a thicker layer of whipped cream on the top, use 2 cups of whipping cream and bump the powdered sugar up to 1/2 cup. Sometimes I use as much as 1/3 cup of powdered sugar per cup of whipping cream, but I decreased it to 1/4 cup powdered sugar in this recipe because the cake is pretty sweet. If you’re in a hurry, Cool Whip would be okay, too. Thank you to my cute friend Karissa Holzer for introducing me to this seriously amazing cake.
Coconut Tres Leches
Submitted by Mindy ~ The Sisters Cafe
White Cake (prepared as directed)
1 – 14 oz can sweetened condensed milk
1 – 14 oz can cream of coconut*
1 cup whipping cream
1/4 cup powdered sugar
*Cream of coconut is in the mixer section of the grocery store, not the international food section. Do not substitute coconut milk.
Prepare the white cake mix as directed. While still warm, poke holes all over the cake with a bamboo skewer. Whip cream of coconut and sweetened condensed milk until smooth, then pour mixture over cake. Cover and refrigerate a few hours to overnight so the cake can absorb the milk mixture. Whip the whipping cream with the powdered sugar and spread over the cake. Top with shredded coconut. Cut and serve!