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Coconut/Tres Leches Poke Cake Recipe

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This recipe for Coconut/Tres Leches Poke Cake is from COOKING WITH CORNERBANK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Duncan Hines white cake mix
16 oz can cream of coconut
14 oz can Eagle Brand condensed milk
8 oz bag of flaked coconut
16 oz container of Cool Whip
1 pint of heavy whipping cream
2 Tbsp. powdered sugar [icing sugar in Canada]
1 tsp. vanilla
1/4 cup Tres Leches (optional)
Directions:
Directions:
Prepare cake mix according to package directions. Remove cake from oven. While still hot, poke holes all over the top of the cake.

Mix cream of coconut and condensed milk together. Pour over the top of hot cake. Let cool completely then frost.

Beat the whipping cream until it sets up and forms peaks. Add icing sugar and vanilla. Mix in with the cool whip. Frost the cake and then top with the coconut.

Keep refrigerated.
Personal Notes:
Personal Notes:
This is even better with Tres Leches liqueur, you can add a couple tablespoons to both the coconut and milk mixture and then the cool whip mixture.

 

 

 

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