Tropical Tres Leches Cake
Source of Recipe
Adapted from Betty Crocker
Recipe Introduction
This is a combination of a Betty Crocker and an old family recipe.
List of Ingredients
- 1 Betty Crocker Super Moist Butter Flavor Yellow Cake Mix
- 1 1/4 cups milk (room temperature)
- 4 eggs (room temperature)
- 2 tsp pure vanilla extract
- 1 Tbl vegetable oil
- 1 small box Jell-O Coconut Instant Pudding
- 1 cup cold milk
- 1 14 oz can sweetened condensed milk
- 1 cup evaporatd milk
- 1 cup heavy cream
- 1 15 oz can crushed pineapple (well drained)
- 1 container Cool Whip
- 1 1/2 cups toasted coconut
- Maraischino cherries (well drained)
Instructions
- Pre-heat oven to 350 degrees (325 for dark pan). Grease & flour 9x13 cake pan. (An air-bake pan produces the best results)
- In a large bowl, mix cake mix, 1 1/4 cups milk, eggs, vanilla & vegetable oil on low speed for 1 minute. Turn mixer speed to medium and mix for additional 2 minutes. Scrape down sides of bowl with a spatula as needed.
- Pour batter into prepared pan. Tap pan on counter top 2 or 3 times to remove any air bubbles in batter.
- Bake 29 to 35 minutes or when toothpick inserted into middle of cake comes out clean.
- Cool cake in pan for 30 minutes.
- With dinner fork poke holes all over cake.
- Mix sweetened condensed milk, evaporated milk and cream in a large bowl.
- Pour mixed milks over cake and allow milk to soak into cake.
- Mix instant coconut pudding with one cup of cold milk and pour pudding mixture over cake.
- Spread drained crushed pineapple over pudding mixture.
- Spread Cool Whip (or whipped cream) over pineapple layer of cake.
- Top Cool Whip with toasted coconut.
- Garnish cake with well drained Maraischino cherries.
- Cover cake and refrigerate several hours or overnight.
Final Comments
If a somewhat sweeter cake is desired, powdered sugar could be sprinkled over the coconut pudding layer prior to adding the crushed pineapple.
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