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Coconut Tres Leches Cake

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  • Prep 25 min
  • Total 4 hr 5 min
  • Servings 15
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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.
By Betty Crocker Kitchens
Updated Aug 3, 2011

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Add a tropical touch by topping each serving with chopped fresh mango or papaya along with the whipped cream and toasted coconut.
  • tip 2
    Cream of coconut and coconut milk are both made from fresh coconut but are two different products. Cream of coconut is thick and sweet, much like sweetened condensed milk. It is usually used in drinks and desserts. It can be found by the sweetened condensed milk or by the liquid drink mixes.
  • tip 3
    To toast coconut, spread in ungreased shallow pan. Bake uncovered at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition

380 Calories, 27g Total Fat, 4g Protein, 29g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
18g
88%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
250mg
10%
Potassium
190mg
5%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
6%
Sugars
16g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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