Coconut Tres Leches Cake

Recipe from Chelsea at www.mmmcafe.blogspot.com

Cake

yellow cake recipe

Milk Syrup

1 can (15 ounces) cream of coconut

1 can (12 ounces) evaporated milk

1 cup heavy whipping cream

1 teaspoon pure vanilla extract

Sweetened Cream

1 cup heavy whipping cream

1/4 cup confectioner’s sugar

1/2 tsp. vanilla

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Bake cake according to box or recipe instructions. Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all syrup is gone. When you have finished, not all of the syrup will be completely absorbed, but it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate 2 hours. Slice the cake and serve it sweetened cream and toasted coconut, if desired.

Serves 10-12

For Sweetened Cream

Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.