Tres Leches Coconut Cake
Source of Recipe
This is a do-ahead recipe, best done at least the day before. Once the cake is refrigerated and has set up, it becomes like a cake and custard together. Some Tres Leches cakes are really super-sweet, but this one doesn't hit that over-sugared edge.
List of Ingredients
1 box of yellow cake mix
1 pkg of cheesecake flavored instant pudding
1 cup of oil
1 cup of coconut milk (not cream of coconut), from a 14 oz can (reserve remaining coconut milk)
1 can of sweetened condensed milk
1 can of evaporated milk
remaining coconut milk (about 1 cup)
1 tsp vanilla extract
1/2 tsp almond extract
2 cups of coconut, toasted
Preheat oven to 350. Grease or spray a 9x13 cake pan, set aside.
Beat the cake ingredients together with an electric mixer until the batter is smooth. Batter will be thick. Pour the batter into the prepared pan, bake at 350 for about 30 minutes, til a toothpick comes out nearly clean.
Allow the cake to cool to room temp.
Once the cake is cool, pierce all over with a fork, making plenty of holes for the milks to soak into.
In a medium sized mixing bowl, whisk together the milks and extracts, mixing well. Use a ladle to pour the milks over the pierced cake, going slowly so it has time to sink into the cake. Use all of the milk mixture.
Sprinkle about 2/3 of the toasted coconut over the top. Reserve remaining toasted coconut for serving (the coconut on the cake will get a little soft, and it's nice to serve with the contrast of the crispier toasted coconut).
Cover and refrigerate for at least 4 hours, but better overnight.
Garnish with whipped cream, berries, or additional toasted coconut.
Cake must be kept refrigerated.