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Tres Cocos Cake (Three Coconuts Cake)

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Easy

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Description

Made similarly to a Tres Leches cake, this coc0nut-rich cake is sure to please. The topping is out-of-this-world!

Ingredients

  • 1 box White Or Yellow Cake Mix (Prepared Per The Box Instructions With Eggs, Water, And Oil)
  • 1 cup Coconut Milk
  • 1 can (15 Oz.) Cream Of Coconut, Such As Coco Lopez (Sold In The Aisle Next To The Pina Colada Mixes)
  • 1-¼ cup Shredded, Sweetened Coconut, Toasted
  • 1 can (8 Oz.) Crushed Pineapple, Undrained And Refrigerated
  • 1 Tablespoon Lemon Juice
  • 1 box (3.5 Oz.) Coconut Cream Instant Pudding Mix
  • 1 container (8 0z.) Whipped Topping

Preparation

Prepare and bake the cake per the package instructions, using the required amount of eggs, water, and oil. Let cake cool in the pan for 45 minutes.

Whisk the coconut milk and cream of coconut together. Pour 1/2 cup of the mixture into a bowl, cover, and refrigerate. You will need this reserved mixture later for the topping.

After the cake has cooled for 45 minutes, poke holes all over the cake (I use a chopstick but you can use a fork). Slowly pour the remaining coconut milk mixture all over the cake. Allow the cake to rest for 10 minutes, then cover and refrigerate for at least 5 hours (but preferably overnight).

After the cake has fully chilled for several hours, toast the coconut per the package instructions. Spread the toasted coconut onto a large plate or sheet pan and allow it to cool completely.

In a bowl, whisk the chilled crushed pineapple, lemon juice, instant pudding, and the 1/2 cup of reserved coconut milk mixture. Place the bowl in the fridge for about 5 minutes to allow the mixture to firm up some, then fold in the whipped topping until no white streaks remain.

Spread the topping over the cake and sprinkle on the toasted coconut in an even layer. You may not wish to use all of the toasted coconut, depending on how thick you want the top coconut layer to be. Refrigerate at least 1 additional hour (and preferably longer) to give the topping time to firm up. Keep refrigerated.

12 Comments

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letterwoman on 5.16.2011

I don’t like whipped topping, so could I substitute whipped cream for that instead? If so, how much would I use? Two cups? I’m not sure how many cups are in one 8 oz. tub of whipped topping.

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monibee on 8.2.2010

OMG! I have gestational diabetes and my birthday was yesterday so it definitely sucked without cake! I’ll be sending this recipe to my best friend so she can bring it to the hospital for my baby’s birthday! Yay! This is exactly the kind of cake that I was craving yesterday.

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cilegna on 4.6.2010

I made this for Easter. It was amazing!!

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skinnycook on 2.15.2010

I’m adding this to my recipe box to make very soon! Thanks for such well written directions, too! Very helpful.

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pickle85044 on 12.21.2009

Made this starting on Saturday for a Sunday evening Christmas dinner. Plenty special. Plenty delicious and moist. Well worth my minimal efforts. I think it is better than Better Than Sex cake.

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kiminky on 11.11.2011

I daydream about this cake. Delicious. Plus it’s easy enough for baking-challenged folks like me.

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monibee on 10.15.2011

This is the cake that I dream of when I’m craving something sweet. It’s the way all coconut cakes should be. I took it to a Labor Day party and it was the only thing that completely gone afterwards. Even after sitting out for a couple hours! It tasted much better when it wasn’t out of the fridge that long but I guess it’s just that good no matter when you get to it.

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mrsdavis728 on 4.4.2011

I made this for my husband’s birthday over the weekend and he said it’s been his favorite birthday cake so far! I even liked it and don’t really care for either coconut and pineapple. I toasted the coconut in the oven and really liked how it turned out. I was also excited that I actually found the coconut cream pudding! Great recipe!

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Weibs1 on 9.23.2010

This cake is very yummy, very moist, and almost gone!

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pjgonz on 5.23.2010

This cake is FABULOUS!! It is super easy to make, although it does take some time since you really need to let it set up in the refrigerator overnight. But it is so incredibly moist and flavorful. I had to use banana pudding because I couldn’t find the coconut flavored but it tasted great with the cake. And if you aren’t sure about toasting coconut for the top, leave it off – it doesn’t add that much anyway.

I also made this cake for Easter and then my husband went out of town, so I ended up eating most of the cake by myself. I found myself craving it for breakfast, lunch, and dinner! SOOOO good!

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