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Oh-So-Easy Coconut Tres Leches Cake

By Pamela
What is better than a girls weekend?

Maybe a girls weekend in a far off location with an amazing view?

Or maybe a girls weekend, in a far off location, with an amazing view, and a killer dessert!

I just got home from spending  the weekend in Leadville, Colorado, nestled between two 14'ers (Mt. Elbert and Mt. Massive), with a few very important people in my life. We spent time hiking, fishing, shopping, and cooking for each other.

I made this super yummy Coconut Tres Leches Cake for dessert.

This cake is as simple as making a box mix but it taste like it was so much harder than that!


My family loves the taste of coconut but they do not love coconut. So when I found this mix from Duncan Hines I knew I was going to try and make a Tres Leches Cake with it. Unfortunately, the first time I found this mix I was on vacation with my family. I have not been able to find it around my home. Luckily for me, my husband recently brought me home six boxes from a fishing trip!

I prepared the cake by using the directions on the back of the box and in a 9x13 inch pan. {By the way, baking at 10,200 feet is slightly different than at 1,026 feet!}

After the cake cooled, I took a fork and poked a lot of holes into the cake.


Next, I mixed three milks together. I used Sweetened Condensed Milk, Evaporated Milk, and 2% Milk.  My idol, The Pioneer Woman suggests using Whipping Cream as the third milk. While I have no doubt that is divine, I opted for something I had on hand.


In a bowl, mix together the entire can of Sweetened Condensed Milk, the entire can of Evaporated Milk, and then 1/4 cup of milk.  I whisked them together and using a measuring cup, I poured them over the baked cake.


I know you are going to be thinking there is no way you can get that much liquid into the cake but I promise that cake is going to soak it all up! Afterwards, you need to top the cake. If I were making this cake at home, I would whip up some homemade whipped topping but since I was not at home, did not have my stand mixer, and was above 10,200 feet I opted for store bought whipped topping.

I simply spread the thawed whipped topping on top of the cake. I prefer to top the cake with fresh strawberries, but we did not have any of those. The Pioneer Woman suggest Maraschino Cherries, but again, we did not have a bottle of those. So, I used fresh, pitted Bing Cherries. Get creative on those topping. I am thinking next time I might use Mango's!


I promise, this cake will be easy to make and taste like you spent a lot more effort on it!  



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