COCONUT TRES LECHES CAKE

Coconut Tres Leches Cake image

Add a tropical twist to your dessert table with this delightful coconut cake that's made with Betty Crocker™ Super Moist™ cake mix.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h5m

Yield 15

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and eggs whites called for on cake mix box
1/2 teaspoon coconut extract, if desired
1 cup milk
2 cups whipping cream
1 can (14 oz) cream of coconut (not coconut milk)
1 cup coconut, toasted
Sliced kiwifruit, if desired

Steps:

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

Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 35 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g