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Coconut Tres Leches Cake

4.75 Mitt(s) 16 Rating(s)16 votes, average: 4.75 out of 516 votes, average: 4.75 out of 516 votes, average: 4.75 out of 516 votes, average: 4.75 out of 516 votes, average: 4.75 out of 5

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Level: Easy

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Description

This cake, after chilling, turns more into a creamy, silky, cake-like pudding. It is velvety, sweet goodness that is absolutely irresistible.

Ingredients

  • FOR THE CAKE:
  • 1 box (18.25 Oz. Box) Yellow Cake Mix Or Your Favorite Yellow Cake Recipe For A 9X13-inch Pan
  • Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
  • _____
  • FOR THE MILK SYRUP:
  • 1 can (15 Oz. Size) Cream Of Coconut
  • 1 can (12 Ounces) Evaporated Milk
  • 1 cup Heavy Whipping Cream
  • 1 teaspoon Pure Vanilla Extract
  • _____
  • FOR GARNISH:
  • 2 whole Medium-size Ripe Bananas, Sliced
  • Sweetened Whipping Cream
  • Toasted Coconut

Preparation

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9×13-inch baking dish with cooking spray. Set the baking dish aside. Make the boxed cake mix or yellow cake according to box or recipe instructions (you’ll typically need water, eggs, and oil, as directed in mix package). Scrape batter into the prepared pan. Bake according to recipe/box directions. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours.

Cut the bananas, if using, crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

9 Comments

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jenniferjones1946 on 7.7.2010

I too had a problem with the cake being too soggy. I will definitely make it again but will decrease the amount of liquid. After I made it, I remembered that my mom used to make one with a white cake mix and used only the cream of coconut and it was very good.

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melaniemag on 6.13.2010

So easy and delicious! This would be super with crushed pineapple, and sliced strawberries too.

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loritx on 6.6.2010

I made this tonight. It was a great hit with my husband and a friend who came for dinner! Very easy to make.

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Molly on 6.6.2010

I was all excited when I saw this and knew it came right from MKC! Can’t wait to try your homemade yellow cake mix!

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doviacres on 6.5.2010

Lived in Miami for 20 years so fell in love with tres leches cake but never could find a good recipe. Hope this is it!!! Sounds really good.

16 Reviews

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artteacherkp on 12.30.2012

Excellent!

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Jennifer on 9.11.2012

I’ve made this recipe a couple times having seen it on her blog awhile ago. My company has raved about it. I didn’t have any problems with it being too soggy, I made sure to poke plenty of holes in it to help absorb all the liquid.

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Minnow in Hampton Roads on 5.6.2012

WOW!!! This was so easy and so very delicious!!! I’m going to make this often!

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Laura on 3.3.2012

Amazing!One of my favorite desserts to make, eat, and share!

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PlanoSheila on 9.25.2011

I have made this cake several times after first seeing it. It is awesome!

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