Quickest Coquito Tres Leches Cake

INGREDIENTS

Tres Leches Cake Ingredients

• 1 package cake mix, white or yellow
• 4 whole eggs
• 1 cup whole milk
• 1 stick butter, melted and cooled
• 1/4 tsp vanilla

Coquito Topping Ingredients

• 1 can La Lechera sweet condensed milk
• 2/3 cup Carnation evaporated milk
• 1/2 cup coconut milk
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

Topping

• 1 bag shredded coconut, Toast for 3-5 minutes in a pan on the stove.
• 1 container whipped topping
• 1 jar maraschino cherries (or halved strawberries)

DIRECTIONS

1. Pre-heat oven to 350 degrees.
2. Butter a 13 x 9 baking dish.
3. In a large mixing bowl add cake mix, eggs, whole milk, melted butter, and vanilla. Stir until blended and pour into baking dish.
4. Cook for 30 minutes.
5. While cake is baking, make the Coquito topping.
6. In a large bowl, add sweet condensed milk, evaporated milk, coconut milk, cinnamon, and nutmeg. Mix together with a whisk and set aside.
7. After removing cake from oven, let rest for 40 minutes.
8. When cake is cool, use the round end of a spoon or chop stick to poke holes all over the cake.
9. Pour the Coquito topping evenly on top of cake.
10. Refrigerate cake for at least four hours, but preferably overnight.
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.
12. Cover the cake with whipped topping and sprinkle with toasted coconut.
13. When serving, place a maraschino cherry (or halved strawberry) on top of each slice.