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.