Coconut Tres Leches Cake

Ingredients

• 1 box (15.25 oz) vanilla cake mix
• 4 large eggs
• 1 cup full-fat canned coconut milk ((shake the can well before measuring))
• 1/3 cup vegetable oil
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 3/4 cup evaporated milk
• 3/4 cup full-fat canned coconut milk
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup toasted coconut flakes ((optional, see notes))

Instructions

1. 1

   Preheat the oven to 350℉. Prepare a 9x13-inch cake pan or baking dish and spray with nonstick cooking spray, or line with parchment paper. Set aside.

2. 2

   --- Make The Vanilla Coconut Cake ---

3. 3

   In a large bowl, add the vanilla cake mix, large eggs, canned coconut milk, vegetable oil, coconut extract, and vanilla extract. Beat with a hand mixer or stand mixer (with the paddle attachment) on medium speed for 2 minutes, or until the cake batter is well combined and smooth.

4. 4

   Pour the cake batter into the prepared pan and smooth out the top with a spatula. Bake for 20-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

5. 5

   Remove the cake from the oven and allow it to cool for 20 minutes before you poke holes into the cake.

6. 6

   Once it has cooled slightly, use a wooden skewer, a fork, or the end of the handle of a wooden spoon to carefully poke lots of holes all over the cake. Allow the cake to cool completely to room temperature before proceeding. A warm cake absorbs the milk mixture too quickly and can make it collapse or become mushy, so be sure to let it cool completely for best results.

7. 7

   --- Coconut Tres Leches Soak ---

8. 8

   In a small bowl, whisk together the sweetened condensed milk, evaporated milk, and canned coconut milk until fully blended.

9. 9

   Slowly pour the milk mixture over the entire cake, making sure it soaks into the holes. Pour just a bit of the milk mixture at a time, letting it absorb before adding more. If it starts to pool and not soak in, stop and let the cake rest a bit before continuing.

10. 10

    Cover the cake with a lid or plastic wrap, and refrigerate for at least 6 hours, or overnight is preferred. The longer it sits in the fridge, the better the soak settles in and sets the texture of the cake.

11. 11

    --- Toasted Coconut Whipped Cream ---

12. 12

    Once you are ready to serve the cake, prepare the homemade whipped cream. Using a mixing bowl with a hand mixer, or use the bowl of a stand mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.*This takes about 3-4 minutes. Start at low speed to avoid splashing and increase the speed, as needed, to high speed.

13. 13

    Use an offset spatula or rubber spatula to evenly spread the whipped cream on top of the chilled cake. Sprinkle the toasted coconut over top (optional, if using). Slice the cake and serve cold. Enjoy!