Alright, folks, gather ’round! Today, I’m gonna tell you about my adventure with a coconut tres leches cake. I’ve always loved a good tres leches, but I wanted to try something a little different, so I decided to add a tropical twist with coconut. And because I’m all about keeping things simple, I used a cake mix. Yeah, you heard that right!
So, first things first, I grabbed a box of white cake mix from my pantry. I followed the instructions on the box, mixed it all up with some eggs, oil, and water. I made the cake follow the direction on the box. Nothing fancy, just your basic cake batter. Then, I poured the batter into a greased 9×13 inch pan and popped it into the oven. While it was baking, I got started on the star of the show – the tres leches mixture. Oh boy, was I excited!
Now, for the tres leches part, you need three kinds of milk – evaporated milk, sweetened condensed milk, and heavy cream. But here’s where I went rogue: I swapped out some of the heavy cream for coconut milk. I wanted that coconut flavor to really shine, you know? I whisked those together in a bowl until they were all nice and combined. It smelled heavenly already!
- 1 box white cake mix
- Eggs, oil, and water (as per cake mix instructions)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup coconut milk
Once the cake was done, I took it out of the oven and let it cool for a bit. Then, I took a fork and poked holes all over the top of the cake. This is where some folks mess up – they don’t poke enough holes or they let the cake cool for too long, and then the milk doesn’t soak in properly. You gotta poke those holes while the cake is still warm, trust me. Don’t be gentle. Otherwise the cake won’t absorb the milk * slowly poured the milk mixture all over the top. At first, it looked like way too much liquid, but I just let it sit and do its thing. And you know what? That cake soaked up every last drop!
I covered the cake and stuck it in the fridge for a few hours to let all those flavors get to know each other. While it was chilling, I whipped up some heavy cream with a little powdered sugar and a splash of vanilla. I am not good at whipping cream. I almost whipped a lot of times. Once the cake was good and soaked, I took it out and spread that whipped cream all over the top.
Now, I could’ve stopped there, but I had some toasted coconut flakes and fresh banana slices in my pantry, and I thought, “Why not?” So, I sprinkled those coconut flakes and arranged the banana slices on top for a little extra flair. It looked like a masterpiece, if I do say so myself!
Finally, the moment of truth. I sliced into that cake, and oh my goodness, it was divine. The cake was so moist and tender, and that coconut flavor was just perfect. It wasn’t too overpowering, but it was definitely there. And the toasted coconut and banana on top? Forget about it! It was like a party in my mouth.
So, there you have it, my friends. My take on a coconut tres leches cake, made easy with a cake mix. It was a hit with my family, and I’m pretty sure it’ll be a hit with yours too. Give it a try, and let me know what you think! Oh, man, writing about it made me want to eat again.
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