Description
Whether you’re looking for a yummy dessert for your Cinco de Mayo or just a simple, yummy cake with coconut, my COCONUT TRES LECHES CAKE could not be more delish! We are simply taking a boxed mix and jazzing it up to produce a moist, coconut-y concoction that even my anti-coconut family members loved.
Ingredients
Scale
- 1 yellow cake mix (do not prepare)
- 3 eggs
- 1 cup coconut milk
- ¼ cup vegetable oil
- 3 tsps. coconut extract, divided
- 1 (7 oz) package of shredded sweetened coconut
- 1 (14 oz) can sweetened condensed milk
- 3 tbsp. heavy whipping cream
- 1 (8 oz) container of Cool Whip
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a 9×12 baking dish, set aside.
- In a large mixing bowl, beat together your cake mix, eggs, coconut milk, and vegetable oil. Once combined, beat in 2 teaspoons of your coconut extract.
- Pour this into your prepared baking dish and pop in the oven for about 25 minutes (or until lightly browned around the edges).
- While your cake is baking, take your shredded coconut and place it in a clean, dry skillet over medium heat to toast up. Stir constantly until the coconut becomes browned. It only takes a few minutes and happens quickly. Remove from heat to cool.
- In a small bowl, whisk together your sweetened condensed milk, heavy whipping cream, and remaining teaspoon of coconut extract. Set aside.
- When your cake is baked, remove from oven and immediately take the handle end of a wooden spoon and poke holes across the top of your cake. Once your cake has holes across it, take your milk mixture and pour it over the top of the cake. Allow your cake to cool at least 20 minutes on the counter before placing it in the fridge to finish cooling (another 20 minutes or so).
- Remove cake and spread your Cool Whip across the top followed by all of your toasted, shredded coconut. At this time, you can slice and serve immediately or keep covered in the fridge until you’re ready to enjoy.