Tres Leches Cake

OK, we all know how obsessed I am with coconut.  And for those of you out there that hate it, well... I really hope we can still be friends!

I asked a coworker of mine if he liked coconut one day (because I'd brought in one of those Italian Bakeless Cakes) and he told me he'd rather pick up a handful of gravel out of the yard and eat that.  WELL!

I'm kinda noticing that about coconut.... you either like it or you don't.  There's no gray area.

Well, for those of you who do like coconut, this is one of my very favorite coconut recipes!  The name means, "Three Milks Cake" and it comes from soaking the cake with a mixture of three types of milk.  In my version, I use cream of coconut, sweetened condensed milk and whole milk.

Tres Leches Cake
1 Golden Butter (or Butter Golden) cake mix
Eggs, butter and water to make the cake
1 15-oz. can cream of coconut (not coconut milk)
1 14-oz. can sweetened condensed milk
1 cup whole milk*
1 8-oz. carton cool whip
2-3 cups sweetened flaked coconut

Make cake per directions for a 13x9 cake.  Leave cake in pan and let it cool completely.

Once cake has cooled, poke holes all over cake using a wide-tined fork or skewer (you need about 60-70 perforations). Mix cream of coconut, sweetened condensed milk and whole milk with an electric mixer until smooth.  Pour milk mixture slowly and evenly all over cake.

Cover cake and refrigerate at least four hours to allow cake to soak up milk mixture then spread evenly with cool whip and top with coconut. Refrigerate cake until ready to serve.

*Substitute up to 1/2 of the whole milk with spiced rum or regular rum if desired.

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Peanut Butter Cream Pie Dip

Mwah-ah-ah-ah-ahhhhh!!! My master plan is complete! I now have three pie dips to serve at a party for the ultimate dessert bar experience!!  Note to self: Schedule party so you can create the ultimate dessert bar experience.

HOW COOL would it be to serve this Peanut Butter Cream Pie Dip, the Key Lime Pie Dip and the Coconut Cream Pie Dip together with an assortment of graham crackers, shortbread cookies and chocolate wafers or chocolate graham crackers?!

I was just reading over this and thought, “Dang, boast much??” when one of my BFFs called and literally spoke the words, “And can I just tell you?? I look effin ahhh-mazing today!!” So… my thoughts are humble and demure comparatively. Right???  :o)

Peanut Butter Cream Pie Dip
1 8-oz. block cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
1 cup peanut butter
1 cup powdered sugar
1 8-oz. carton cool whip, thawed
Chocolate graham crackers or chocolate wafers

Combine sweetened condensed milk and cream cheese and beat with an electric mixer on medium speed until smooth. Add peanut butter and powdered sugar and mix until blended. Add half of cool whip and mix until smooth. Fold in remaining cool whip and mix until just combined.

Add mixture to a serving bowl and refrigerate for four hours. Garnish with chocolate graham cracker crumbs if desired.

Serve with or chocolate graham crackers or chocolate wafers for dipping.

Feel free to use this as a pie filling too. It should easily fill two standard chocolate pie shells.

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