Coconut Tres Leches Cake
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 404
- Total Fat
- 28
- Saturated Fat
- 20
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 4
- Cholesterol
- 16
- Sodium
- 296
- Total: 11 hr 35 min (includes cooling and chilling times)
- Active: 20 min
Ingredients
One 16.25-ounce box dairy-free white cake mix, such as Duncan Hines
2 cups full-fat almond milk
Two 7.4-ounce cans sweetened condensed coconut milk
One 13.5-ounce can coconut milk, well shaken
1 teaspoon vanilla extract
One 9-ounce container frozen non-dairy coconut whipped cream, thawed
1 cup sweetened coconut flakes, toasted (see Cook's Note)
Directions
- Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
- In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
- Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn’t overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
- Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.
Cook’s Note
To toast the coconut: Heat a large skillet over low heat. Add the coconut and toast, stirring often, until the coconut is lightly browned, 4 to 5 minutes. Alternatively, place the coconut on a parchment-lined sheet tray and toast in a 350 degree F oven until lightly browned, 5 to 6 minutes.