Coconut Tres Leches Cake

Tender and moist this easy poke cake recipe is a hit at every potluck and family gathering.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 34

Refrigerate 2

Total Time 2 49

Servings servings

Calories 348kcal

16.5 ounce box yellow cake mix Additionally, you'll need the ingredients the box mix calls for; water, oil, and eggs.
13.66 ounce can unsweetened coconut milk
12 ounce can evaporated milk
13..4 ounce can Dulce de Leche
8 ounces cool whip thawed
14 ounces shredded coconut unsweetened

Prepare cake as directed on the box and bake in a 9-x-13-inch baking dish.
Place the dulce de leche in a 4 cup measuring cup. Add the can of coconut milk and, using a hand-held blender, mix until it's combined. Add the evaporated milk and mix again. Set aside.
When the cake comes out of the oven, immediately poke the cake with a wooden spoon all over the cake.
Slowly pour the dulce de leche mixture all over the cake, into the holes, etc. It's going to look like too much. Don't worry; it will all absorb!
Refrigerate the cake for at least two hours.
While you're waiting for the cake, toast the shredded coconut. Place the coconut in a dry fry pan over medium heat. Using a spatula toast the coconut. Be sure to stir continuously as it will turn from white to golden quickly, once it begins to brown.
Remove it from the refrigerator when you're ready to frost the cake. Evenly spread with cool whip. Top with toasted shredded coconut.
Slice, serve, and enjoy! Refrigerate leftover cake.

Remove the toasted coconut from the pan as soon as it's browned. If you leave it in the pan, it will continue to cook and could burn.