Coconut Tres Leches Cake

Name: Coconut Tres Leches Cake
Ingredients: 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)

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www.pamperedchef.com

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Servings: 16

Ingredients

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2 cups (500 mL) sweetened flaked coconut1 pkg (15-16.5 oz or 432-515 g) white cake mix1 cup (250 mL) water3/4 cup (175 mL) 2% plain low-fat Greek yogurt3 eggs1 can (14 oz or 300 mL) sweetened condensed milk1 can (13.5 oz or 398 mL) lite coconut milkFresh berries and Whipped cream (optional)

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Instructions

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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.