Coconut Tres Leches Cake

Seriously delicious!

1 yellow cake mix

Milk Syrup:
1 can (15 ounces) cream of coconut, not canned coconut milk
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stove top)

preheat the oven to 350 degrees. Bake yellow cake mix according to instructions, cool completely, 1 hour. I didn't do this- I poured the milk syrup on the warm cake- it was fine.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with a fork The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Serve with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.