I’m sure you’re probably freaking out a little bit that this exists somewhere. I couldn’t find it on the internet anywhere so I decided to share my recipe here.
This is the least labor intensive version of a tres leches cake and the same recipe I followed for my birthday cake last year.
This was the first time I toasted coconut. And I followed the recipe I found here. I made mine on the stove top and it was super easy.
Step one: bake your cake, follow box directions.
Step two: toast coconut and allow to cool
Step three: cool cake completely, I always seem to be running out of time and chill mine in the fridge after the pan is cool.
Step four: this is a key difference, whisk together 1 can evaporated milk, 12 ounces coconut milk (if you’re lazy, a whole can is just 14 ounces), and 1 cup half and half.
Step five: poke holes in cake and evenly pour milks into pan.
Step six: cover and chill overnight, ideally. If you don’t have time at least get two hours of soak time.
Step seven: cut a piece, top with coconut shavings and devour.
You can also whip up some heavy whipping cream and sugar if you prefer.
You’re welcome.
~Kat
Kat's Weblog 