Coconut Tres Leches Cake

Name: Coconut Tres Leches Cake
Cook time: 20 min
Total time: 11 min
Ingredients: One 16.25-ounce box dairy-free white cake mix, such as Duncan Hines; 2 cups full-fat almond milk; Two 7.4-ounce cans sweetened condensed coconut milk; One 13.5-ounce can coconut milk, well shaken; 1 teaspoon vanilla extract; One 9-ounce container frozen non-dairy coconut whipped cream, thawed; 1 cup sweetened coconut flakes, toasted (see Cook's Note)

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Cook Time: 20 minutes

Total: 11 hours, 35 minutes

Servings: 11

Author : Katie Lee Biegel

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Ingredients

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One 16.25-ounce box dairy-free white cake mix, such as Duncan Hines2 cups full-fat almond milkTwo 7.4-ounce cans sweetened condensed coconut milkOne 13.5-ounce can coconut milk, well shaken1 teaspoon vanilla extractOne 9-ounce container frozen non-dairy coconut whipped cream, thawed1 cup sweetened coconut flakes, toasted (see Cook's Note)

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Instructions

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Step 1

Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.

Step 2

In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.

Step 3

Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn’t overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)

Step 4

Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.