Wednesday, May 18, 2011

Banana Tres Leches Cake

I've been wanting to make a tres leches cake ever since my first taste of one about four years ago. So, I did a little search on the internet the other day. Betty Crocker has a tres leches cake recipe, and then I found their banana tres leches cake. Me, lover of all things banana, could not look back. So how'd it turn out? My husband complained that I only gave him one piece. Kade said, "MMMmmmmm." And Kip told me, "This is the best cake ever!" No lie.

1 box white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
2 medium bananas, mashed
1 can (14oz) sweetened condensed milk
1/2 cup coconut milk (not cream of coconut)
1/2 cup whipping cream
1 container cool whip
Banana slices and/or toasted coconut, if desired

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
  5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
Makes 16 servings.


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