adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut Tres Leches Cake
0 Likes
Prep Time:
25 minutes
Total Time:
4 hours 5 minutes
Elevate your dessert spread with a tropical coconut cake using Betty Crocker™ Super Moist™ mix.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and eggs whites called for on cake mix box
  • 1/2 teaspoon coconut extract, if desired
  • 1 cup milk
  • 2 cups whipping cream
  • 1 can (14 oz) cream of coconut (not coconut milk)
  • 1 cup coconut, toasted
  • Sliced kiwifruit, if desired
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pan) and lightly spray the bottom of a 13x9-inch pan.
  • In a large bowl, mix cake mix, water, oil, egg whites, and coconut extract with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into the pan and bake according to box instructions for a 13x9-inch pan. Allow the cake to cool for 5 minutes. Using a long-tined fork, poke the top of the hot cake every 1/2 inch, wiping the fork occasionally to prevent sticking. In a medium bowl, whisk together milk, 3/4 cup of whipping cream, and cream of coconut until well blended. Microwave on High for about 1 minute and 30 seconds or until heated. Carefully pour the mixture over the warm cake. Cover and refrigerate for 3 hours or until chilled.
  • Whip 1 1/4 cups of whipping cream in a small bowl until stiff peaks form. Spread over cake, sprinkle with coconut, and garnish with kiwifruit. Serve cut into squares with any extra cream mixture. Store covered in the refrigerator.

Similar Recipes