Recipe--Pastel de Tres Leches

For Ben’s birthday earlier this summer, he requested Pastel de Tres Leches as his birthday cake. The first time we made this cake was for our Spanish class, and we all loved it a lot! It’s very creamy and refreshing on a hot summer day. All the coconut gives it a very tropical flavor.

Pastel de Tres Leches

1 box yellow cake mix

1 can sweetened condensed milk

¾ can cream of coconut (you can also substitute coconut milk if you can’t find coconut cream. Try looking in the International Food section of your grocery store.)

1 pint heavy whipping cream

¾ cup sugar

1 Tablespoon vanilla extract

Shredded coconut

Bake cake according to box directions in 9x13 in. pan. While very warm, poke holes with fork randomly around cake top. Pour sweetened condensed milk over cake. Next, pour cream of coconut over cake. Let cool completely.

Whipped Topping Directions: Beat whipping cream until it begins to thicken. Slowly add vanilla and sugar while whipping. Whip until stiff peaks form.

Spread whipped cream on top of cake. Sprinkle with coconut. Store cake in refrigerator until ready to serve; serve chilled. Makes 18-24 servings.