Coconut Tres Leches Cake
This cake translates to “Three Milk Cake”. We lighten it up with greek yogurt and lite coconut milk in place of the evaporated milk and heavy cream! It’s sure to be a sweet ending to your Mexican fiesta!
- 2 cups (500 mL) sweetened flaked coconut
- 1 pkg (15-16.5 oz or 432-515 g) white cake mix
- 1 cup (250 mL) water
- 3/4 cup (175 mL) 2% plain low-fat Greek yogurt
- 3 eggs
- 1 can (14 oz or 300 mL) sweetened condensed milk
- 1 can (13.5 oz or 398 mL) lite coconut milk
- Fresh berries and Whipped cream (optional)
Place coconut in Rockcrok® Dutch Oven. Microwave, uncovered, on HIGH 3-5 minutes until golden brown, stirring after 1 minute intervals. Remove coconut from Dutch Oven and let cool completely.
In Classic Batter Bowl, combine cake mix, water, yogurt and eggs. Whisk with Stainless Steel Whisk until smooth. Stir in 1½ cups (375 mL) of the toasted coconut.
Pour batter into Dutch Oven. Microwave, covered, on HIGH 12-14 minutes or until cake pulls away from sides.
Meanwhile, combine milks in Small Batter Bowl; stir until well blended. Pierce cake thoroughly with a knife.
Carefully pour mixture over top of warm cake. Let stand, uncovered, 5 minutes.
Just before serving, top with remaining toasted coconut. Garnish each serving with berries and whipped cream, if desired.
- 16 servings
Nutrients per serving:
Calories 300, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 48 g, Fiber 1 g, Protein 6 g
It’s important to thoroughly pierce the cake so the milk can be fully absorbed. This makes the cake moist and delicious!