Coconut Tres Leche Cake

Makes one 9x13 cake

• 1 boxed yellow cake
• 1 can cream of coconut (15 oz.)
• 1 can evaporated milk (12 oz.)
• 1 cup heavy whipping cream
• 1 teaspoon vanilla

Garnish

• banana slices
• sweetened whipped cream
• toasted coconut

Directions

The day before you want to serve the coconut cake, prepare the box cake per the box directions using a 9 x 13 rectangular pan. Cool the cake completely.

In a blender, mix together the cream of coconut, heavy cream, evaporated milk, and vanilla. Pierce the cake all over with a fork or a wooden skewer. I like to use a wooden skewer. Pierce, pierce, pierce, and then pierce some more. When you think you have pierced enough, pierce a bit more for good measure. You are going to want the cream mixture to absorb into the cake and the holes really help.

Spoon the cream mixture over the cake. Let the cream absorb in and then spoon some more of the cream mixture over the cake. Take your time. The cake comes out best when you are patient about spooning the cream mixture over the cake. When you are done with the cream mixture it will not have all absorbed into the cake. That's OK because you will cover the cake with plastic wrap and refrigerate it overnight. This will allow more time for the cream mixture to absorb.

Preheat the oven to 350 degrees F. Spread approximately 1/2 cup of shredded coconut on a sheet pan. Place on the center rack of the oven and toast the coconut until golden brown. Check the progress frequently because you don't want the coconut to burn. Set aside to cool completely.

Just before serving, prepare the sweetened whipped cream by beating together 1 cup of heavy cream, 2 tablespoons of sugar and 1 teaspoon of vanilla. Spread the whipped cream over the cake. Slice the banana and place the slices on the cake. Sprinkle the toasted coconut over the cake. Serve.