Okay, so this cake should really be dos leches.. or maybe even uno leche since I'm not sure the cream of coconut counts as a milk! But it tastes just like a coconut version of tres leches. So... I'm calling it coconut tres leches! This cake is seriously to die for. We are coconut lovers at my house, and we can't get enough of this cake. Imagine moist, sweet, coconut bliss and you've about got it. Plus it is better made ahead of time so the cake has time to soak in the flavors, so this is a great dessert for when you're having guests for dinner. I make it the night before and then frost it sometime the next day. If you like a thicker layer of whipped cream on the top, use 2 cups of whipping cream and bump the powdered sugar up to 1/2 cup. Sometimes I use as much as 1/3 cup of powdered sugar per cup of whipping cream, but I decreased it to 1/4 cup powdered sugar in this recipe because the cake is pretty sweet. If you're in a hurry, Cool Whip would be okay, too. Thank you to my cute friend Karissa Holzer for introducing me to this seriously amazing cake.
Coconut Tres Leches
Submitted by Mindy ~ The Sisters Cafe
White Cake (prepared as directed)
1 - 14 oz can sweetened condensed milk
1 - 14 oz can cream of coconut*
1 cup whipping cream
1/4 cup powdered sugar
Shredded coconut
*Cream of coconut is in the mixer section of the grocery store, not the international food section. Do not substitute coconut milk.
Prepare the white cake mix as directed. While still warm, poke holes all over the cake with a bamboo skewer. Whip cream of coconut and sweetened condensed milk until smooth, then pour mixture over cake. Cover and refrigerate a few hours to overnight so the cake can absorb the milk mixture. Whip the whipping cream with the powdered sugar and spread over the cake. Top with shredded coconut. Cut and serve!
I am literally drooling. Thank you for the recipe, I will be trying it (and perhaps hiding it from the rest of my family) soon.
ReplyDeleteThis sounds amazing Mind!! I can[t wait to try it!
ReplyDeleteYUM! I just recently tried Tres Leches cake and loved it! I love coconut, I'm sure this would be awesome!
ReplyDeleteInteresting! I've made this cake from Mels Kitchen Cafe and she uses evaporated milk instead of sweetened condensed. Now I'm intrigued to see what this way tastes like. She also adds sliced bananas on top and the banana pairs really well with the coconut! I'll have to give this recipe a try!
ReplyDeletethis looks fantastic and easy too - can't wait to try it!!
ReplyDeleteI love coconut, but I have made cakes before when you add a liquid to a baked cake, and it makes the cake soggy. Is this cake wet or just moist? By the way, I just discovered your website, and it is now one of my favorites. Thanks for sharing!
ReplyDeleteAs if the looks and title of this weren't enough, the line that really did it for me was "so the cake has time to SOAK in the flavors". Thank you for sharing.
ReplyDeleteHi Pat,
ReplyDeleteThis cake really is on the wet and soggy side, but I say that in a totally flattering way!
Hi Jenny,
ReplyDeleteDid you know that Melanie at Mels Kitchen Cafe is one our dear friends? She is amazing, so I'm sure her cake is absolutely amazing, too. How did I miss it?! I'll have to give hers a try soon. I'm curious how they compare, too!
Made it. My new favorite cake. Yuuum.
ReplyDeleteWow, this looks SO good! I am definitely making this at my next dinner party. Thanks!
ReplyDeleteI made this cake for our Labor Day weekend BBQ and it was such a hit. Everyone loved it! Thanks!
ReplyDeleteI made this, and don't know if I did something wrong or not, but it definately did not turn out. It was just terrible! I made the cake. Poked holes in it. Whipped the Condensed Milk and Cream of Coconut and poured over cake to sit over night. The liquid had to be poured off the cake. The cake was swimming in it. It was just a lot of liquid, basically a sugar syrup. I saw someone mention that another recipe called for evaporated milk instead of the Condensed. I am wondering if that is what I was supose to use. It seems like a can on Condensed Milk (pure sugar) and cream of cocount (pure sugar) was just too much sugary syrup for a 1 recipe cake. I must have done something wrong.
ReplyDeleteSherri,
ReplyDeleteI am not sure what went wrong! I usually pour the combination of sweetened condensed milk and cream of coconut on a warm, but not piping hot cake. The next day, the cake has absorbed the liquid but I've never had liquid I could pour off. In fact, I've never had more than maybe a little moist cake that sticks to the bottom of the pan a little. Melanie at Mel's Kitchen Cafe makes her cake with a combination of evaporated milk, whipping cream, and cream of coconut. I haven't tried it yet, but I think it sounds like it would be great, too. If you try it, let me know how it turns out for you. I'm so bummed your coconut cake was such a mess. This cake is pretty sweet, but is soooo good!
My friend made this for a party last weekend and it was AMAZING. I loved the wet, moist texture and delicious flavor. She's made numerous other things from this website and I must say, my mouth is watering looking at all the delicious recipes as I'm writing out ingredients to buy. I can't wait to make this cake for my dad who is a huge coconut fan!
ReplyDeleteI am so glad I came across this site. Wow....this cake looks amazing. Getting the ingredients and making it tonight. Can't wait to try this.
ReplyDeleteOne of my favorite cakes! If you want to put it just a little over the edge, use frozen shredded coconut.
ReplyDelete