Friday, November 18, 2011

Tres Letches

1 white cake prepared
1 13 oz can coconut milk
1 can sweetened condensed milk
1 cup milk
1 bag of shredded coconut
Whipped Topping
fruit toppings
1.  Prepare your white cake
2.  While it is baking, mix the 3 milks together and set aside
3.  When the cake comes out of the oven, pierce it all over with a fork to create holes for the liquid to seep into
4.  Slowly pour the milk all over the cake
5.  Refrigerate the cake until chilled through
6.  Mix 1 small container of whipped topping with 1 cup of shredded coconut.  Spread over top of cake.
7.  In a pan, melt 1 T butter.  Add remaining coconut and stay close, stirring frequently, while the coconut toasts.  Remove when you have a light toast and sprinkle all over the top of the cake.

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