Tres Cocos Cake (Three Coconuts Cake)
(printable Version)
1 white or yellow cake mix, prepared per the package instructions (with eggs, oil, and water)
1 cup coconut milk
1 15 oz can Cream of Coconut (such as Coco Lopez sold in the aisle with Pina Colada drink mixes)
8 oz can crushed pineapple (undrained), refrigerated
1 tablespoon of lemon juice
1 3.5 oz box of coconut cream instant pudding mix
1 8 oz container of whipped topping
1 1/4 cups shredded, sweetened coconut – toasted
Prepare and bake the cake per the package instructions. Let cake cool in the pan for 45 minutes.
Whisk the coconut milk and cream of coconut together. Pour 1/2 cup of the mixture into a bowl, cover, and refrigerate. You will need this reserved mixture later for the topping.
After the cake has cooled 45 minutes, poke holes all over the cake (I use a chopstick). Slowly pour the remaining coconut milk mixture all over the cake. Allow the cake to rest for 10 minutes then cover and refrigerate for at least 5 hours (but preferably overnight).
After the cake has fully chilled for several hours, toast the coconut per the package instructions. Spread the toasted coconut onto a large plate or sheet pan and allow it to cool completely.
In a bowl, whisk the chilled crushed pineapple, lemon juice, instant pudding, and the 1/2 cup of reserved coconut milk mixture. Place the bowl in the fridge for about 5 minutes to allow the mixture to firm up some then fold in the whipped topping until no white streaks remain. Spread the topping over the cake and sprinkle on the toasted coconut in an even layer. You may not wish to use all of the toasted coconut depending on how thick you want the top coconut layer to be. Refrigerate at least 1 additional hour (and preferably longer) to allow the topping time to firm up. Keep refrigerated.
(printable Version)
1 white or yellow cake mix, prepared per the package instructions (with eggs, oil, and water)
1 cup coconut milk
1 15 oz can Cream of Coconut (such as Coco Lopez sold in the aisle with Pina Colada drink mixes)
8 oz can crushed pineapple (undrained), refrigerated
1 tablespoon of lemon juice
1 3.5 oz box of coconut cream instant pudding mix
1 8 oz container of whipped topping
1 1/4 cups shredded, sweetened coconut – toasted
Prepare and bake the cake per the package instructions. Let cake cool in the pan for 45 minutes.
Whisk the coconut milk and cream of coconut together. Pour 1/2 cup of the mixture into a bowl, cover, and refrigerate. You will need this reserved mixture later for the topping.
After the cake has cooled 45 minutes, poke holes all over the cake (I use a chopstick). Slowly pour the remaining coconut milk mixture all over the cake. Allow the cake to rest for 10 minutes then cover and refrigerate for at least 5 hours (but preferably overnight).
After the cake has fully chilled for several hours, toast the coconut per the package instructions. Spread the toasted coconut onto a large plate or sheet pan and allow it to cool completely.
In a bowl, whisk the chilled crushed pineapple, lemon juice, instant pudding, and the 1/2 cup of reserved coconut milk mixture. Place the bowl in the fridge for about 5 minutes to allow the mixture to firm up some then fold in the whipped topping until no white streaks remain. Spread the topping over the cake and sprinkle on the toasted coconut in an even layer. You may not wish to use all of the toasted coconut depending on how thick you want the top coconut layer to be. Refrigerate at least 1 additional hour (and preferably longer) to allow the topping time to firm up. Keep refrigerated.
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