Coquito Tres Leches Cake

A mix of two Puerto Rican favorites results in one fabulous holiday dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 350 degrees.

Step 2

Butter a 13 x 9 baking dish.

Step 3

In a large mixing bowl add cake mix, eggs, whole milk, melted butter, and vanilla. Stir until blended and pour into baking dish.

Step 4

Cook for 30 minutes.

Step 5

While cake is baking, make the Coquito topping.

Step 6

In a large bowl, add sweet condensed milk, evaporated milk, coconut milk, cinnamon, and nutmeg. Mix together with a whisk and set aside.

Step 7

After removing cake from oven, let rest for 40 minutes.

Step 8

When cake is cool, use the round end of a spoon or chop stick to poke holes all over the cake.

Step 9

Pour the Coquito topping evenly on top of cake.

Step 10

Refrigerate cake for at least four hours, but preferably overnight.

Step 11

Toast the coconut by placing it in a pan on the stove top at medium heat. Use a spatula to turn it over until it is a light brown color. This takes 3-5 minutes.

Step 12

Cover the cake with whipped topping and sprinkle with toasted coconut.

Step 13

When serving, place a maraschino cherry on top of each slice.

Step 14

Enjoy!

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