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Banana Tres Leches Cake
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Description
A Latin dessert with a tropical flair. A tres leche cake kicked up with banana and coconut. (Recipe and photo courtesy of Betty Crocker.)
Ingredients
- 1 box White Cake Mix
- 1-¼ cup Water
- 2 Tablespoons Vegetable Oil
- 3 whole Large Eggs
- 1 cup Mashed Banana (about 2 Medium)
- 1 can (14oz) Sweetened Condensed Milk
- ½ cups Coconut Milk
- ½ cups Heavy Cream
- 1 can Prepared White Frosting (or Make Your Own If You're Ambitious)
- Banana Slices And Toasted Coconut, For Garnish
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan).
Grease bottom only of a 13×9-inch pan with shortening or cooking spray.
In a large bowl, beat cake mix, water, oil, eggs and mashed bananas with an electric mixer on low speed for 30 seconds; beat on medium speed for 2 minutes, scraping bowl occasionally. Pour into pan.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Poke the top of the cake every 1/2 inch with a long-tined fork, wiping fork occasionally to reduce sticking. In a large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over the top of the cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
(Recipe courtesy of Betty Crocker.)
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