Coconut Cinnamon Tres Leches Cake
A moist and delicious cake that tastes like an old-fashioned honeybun!
Servings: 12 people
Ingredients
- 1 box Coconut cake mix (you will also need ingredients from box, usually eggs, oil and water)
- 1 cup light brown sugar
- 1 tbsp cinnamon
- 2 cups powdered sugar
- 1/2 cup milk at least 2%
- 1 8 oz. container Cool Whip
- Caramel sauce for topping (optional)
- 2 cups lightly toasted coconut
Instructions
- Heat oven to 325 degrees (alternately dependent on the pan you use, heat according to cake mix instructions)
- Lightly grease a 9x13" baking pan
- Prepare cake mix batter according to package instructions. You can really use any flavor of cake mix that you want but the coconut pairs great with the cinnamon.
- Pour HALF of the batter into pan
- Mix together cinnamon and brown sugar until there are no lumps (I used a fork to mix well)
- Sprinkle cinnamon mixture over entire area of the cake so batter layer is completely covered
- Pour the remaining batter over the cinnamon mixture
- Bake according to package instructions, I did 29-30 minutes at 325 degrees, until toothpick inserted in center comes out clean
- While cake is cooking, whisk together the powdered sugar and milk in a bowl till it is smooth and there are no lumps
- When cake is done, immediately poke holes in the top of the cake with a fork. The more holes, the better, as the glaze will absorb into the cake more
- Pour powdered sugar mixture over the top of the cake, evenly filling all of the holes
- Cover and refrigerate at least 2 hours
- Frost with Cool Whip, cover and return to refrigerator.
- Toast coconut in a small, heavy non-stick pan over medium heat. You must stir coconut constantly to avoid burning. It should take about 2 minutes once the pan is heated. You can add the coconut right before serving or after you frost with Cool Whip just keep in mind it will soften a bit when refrigerated.
- Cake is best if refrigerated 24 hours before serving. Serve with hot caramel topping (and ice cream, if you wish!)