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Coconut Tres Leches Cake

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By Betty Crocker Kitchens
Updated Aug 3, 2011
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Add a tropical twist to your dessert table with this delightful coconut cake that's made with Betty Crocker™ Super Moist™ cake mix.

Coconut Tres Leches Cake

  • Prep Time 25 min
  • Total 4 hr 5 min
  • Servings 15
  • Ingredients 8
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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

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
  • Step 
    2
    In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
  • Step 
    3
    In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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