Coconut Tres Leche Cake

 So I decided to make a cake for Seth's Birthday tommorrow. I thought I'd try a poke cake, which is basically a 9 by 13 cake mix cake with holes poked in it and something poured on top of that. In my case I used sweetened condensed milk mixed with some half and half.. Super ooey, gooey, and it makes the cake moist. Once the cake is totally cool, you top it with whip cream, and shredded coconut!!! Yummy.. Oh by the way you start with a plain old white cake mix.. Enjoy!!!


Original recipe makes 1 - 9x13 inch cake
  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake. Bake at 350 for about 25 mins.
  2. Mix cream of cream and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

 The recipe below is a from scratch version I'm wanting to try...
Tres Leches Cake
Rating: 51
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 4 hours
Yield: 15-20 squared slices
  • CAKE
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups fat-free milk
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1 (14 oz.) can sweetened condensed milk
  • 3/4 cup fat-free milk
  • 1/4 cup water
  • 2 teaspoons rum extract
  • 2 cups heavy cream
  • 2 tablespoons rum extract
  • 2-4 tablespoons granulated sugar
  • 1 tablespoon cinnamon (optional)
  1. Heat oven to 350 degrees F. In a 13x9-inch baking pan, grease and flour bottom and sides; set aside.
  2. In a large bowl, beat all cake ingredients together until just combined. Pour evenly into prepared pan.
  3. Bake for 30 to 40 minutes or until toothpick inserted in center of cake comes out clean. Allow to cool for 5 minutes.
  4. Meanwhile in a medium bowl, whish together all filling ingredients; set aside.
  5. Once cake has slightly cooled but still hot to the touch, pierce the top using a long-tined fork approximately every half-inch apart. See bottom of this post for a visual.
  6. Pour the 3-milk (tres leches) mixture evenly onto the cake. Loosely cover and refrigerate up to 3 hours or until majority of the tres leches has been absorbed.
  7. In a large chilled bowl, beat topping ingredients until stiff peaks form.
  8. Once cake is ready, spread whipped cream over cake and lightly sprinkle with cinnamon. ENJOY!
Full fat versions of ingredients may be used to substitute any fat-free ingredients found in this recipe.
Do not pour tres leches immediately into the hot cake. Allow cake to cool to warm before pouring the tres leches into the cake to prevent curdling of the milks.
Tres Leches Cake recipe is slightly adapted from Chocolate Coconut Malibu Rum Cake.


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