Toasted Coconut Banana Tres Leche cake. I almost didn’t let the cake soak up all the sweet leche mixture.The mixtures of coconut milk,heavy cream, and condensed milk all mixed together was so sweet, yet so good. While pouring the tres leche mixture over the cake I just couldn’t help myself,I had to refrain from taking the last drop in the mixture. This tres leche cake is so delicious and with the fresh bananas in the cake, it just makes the cake even more yummy.I was so excited when I came across this recipe on Betty Crocker website. It has a light banana and coconut flavor and with the sweetness of the milks it’s some sweet treat.
1 box Betty Crocker® SuperMoist white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
1/2 cup whipping cream
Banana slices and/or toasted coconut, if desired
Spread with cool whip
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan.
In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Poke top of cake every 1/2 inch with long fork.
In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
Spread with cool whip and topped with bananas or toasted coconut flakes.