Strawberry-Coconut Tres Leche Cake
A deliciously moist dessert, this cake uses three types of milk and highlights spring strawberries.
Makes: 8 servings
Prep Time: 30 minutes
Total Time: 8 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Total Time: 8 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 box (15.25 ounces) yellow cake mix
- 1 ¾ cups (14 ounces) sweetened condensed milk
- 1 ½ cups (12 ounces) evaporated milk
- ½ cup whole milk or half-and-half
- 2 cups whipping cream
- ⅓ cup sugar
- 1 teaspoon vanilla
- 2 cups fresh strawberries
- 1 cup sweetened coconut, toasted
Instructions
- Prepare the yellow cake according to package directions in a 13-by-9-inch baking dish.
- When cake is slightly cool, poke holes evenly over the surface with a toothpick or skewer. Pour each of the three milks slowly over the top. Allow each to absorb into the cake. Cover and refrigerate overnight.
- In a medium bowl, whip the cream using a mixer. Slowly mix in the sugar and vanilla. Layer the berries on top of the cake. Cover with whipped cream and sprinkle with coconut.
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