Wednesday, February 15, 2012

Coconut Tres Leches Cake

Before I get onto the cake part of this post, I have two things to say:

1.  Google Friend Connect is leaving, or so I hear, so go ahead and follow me on Linky or Bloglovin' - please & thanks!

2.  I'm leaving Saturday for a weeklong vacation in Sanibel, Florida(helloooooooooo SUNshine and warm weather!), and I have three AMAZING ladies lined up for guest posts.  I am so excited about them coming over to post I can't even tell you - more on that later!

Another SIMPLE cake that is totally to die for.  Well, if you love coconut it is.  And I looooove coconut!
I made this for my Mom for her birthday because I knew she'd love it, and I was right!
You Need:
1 box yellow cake mix
1 can evaporated milk
1 can cream of coconut(NOT coconut milk)
2 tsp vanilla, divided
2 cups heavy whipping cream, divided
2 c flaked coconut
1/4 c confectioners sugar

Again, start with making a BOXED cake.  I love saying that because it makes the recipe sound easy from the start.  I don't think it's cheating either.  There are definitely certain things that are way better made from scratch, cake isn't one of them(my opinion, don't shoot!!)  Back to the cake...  Bake the cake according to the directions and let it cool completely.  Once cooled poke LOTS of holes with a fork in the cake.  All over, even at the ends, the more holes the more milk that is going to soak in.  

Next, onto the sweet, amazing, coconut-y milk mixture.
In a mixing bowl combine the evaporated milk, cream of coconut, 1 tsp vanilla and 1 c of heavy cream.  
Whisk  whisk whisk!
 Now pour the mixture over the cake, let it soak in, then pour on a little more.  Then pour on some more, let it soak in, do that over and over until your milk mixture is all used up.  

 This is what it looked like in the end.  If you have lots of liquid pooled on the cake, don't worry it will soak in overnight.  Oh, and this doesn't HAVE to soak overnight, but I'd go for it, everything that sits overnight ends up better in my book!
 This is the next day.  What looks like liquid around the edges is not.  It's coconut bits and just like a creamy, foamy layer.  It tastes good, so just don't worry about that.
 Okay, now for the whipped cream.  This is the first time in my life I made my own, and it was SO worth it.  Ya know how I mentioned that using boxed cake doesn't make much difference to me?  Well making homemade whipped cream makes ALL the difference.  Unless I'm on a time crunch, I will forever be making my own whipped cream.  Pour 1 c heavy cream into a large mixing bowl and beat on high speed until the cream starts to thicken up.  Then add in 1 tsp vanilla and the confectioners sugar and beat on high again.  Beat until it gets super thick, just like whipped cream!  Then stick your finger in it and take a taste - at this point you will understand why homemade whipped cream is better!
 Top your cake with the whipped cream and coconut flakes.  
 DIG IN... :)

Just a bit of info about this cake, other than the fact that I could have easily eaten the entire thing in one sitting.  My husband thought it was "too wet", but my Mom & I loved it just the way it was.  I mean it IS milk cake people.  SO, if you aren't into things being super wet, then maybe cut back on the liquid you pour on it.  If you like 'em nice and gooey, add it all like I did.  I actually think the milk part was the best.  I actually(like a total piggy!!) took a spoon and ate all the leftover milk/cake crumb stuff from the bottom, and boy, was that ever DE-lish!


  1. Stopping by from the Show Some Love Linky Follower Fest Blog Hop!

  2. Yum! I don't know if I could make it though! Perhaps I'll have to give it a shot!

    1. You have to, it's SO good. It's really easy too, promise!

  3. Thank you for the sweet comment....I was clearly born in the wrong era...LOL

    1. I'm right there with ya - I was definitely born in the wrong era!


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