| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Active: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 tablespoon butter, for greasing
- 1 box white cake mix (18 ounces)
- 1 1/4 cups water
- 2 tablespoons vegetable oil
- 3 eggs
- 1 cup mashed ripe bananas (2 medium bananas)
- One 14-ounce can sweetened condensed milk
- 1/2 cup coconut cream
- 1/2 cup heavy whipping cream
- 2 cups heavy whipping cream, cold
- 1/4 cup canned coconut cream
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut chips, toasted
Instructions
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving about 4 inches of overhang on the long sides. Generously grease the parchment with the butter.
- In a stand mixer on low speed, beat the cake mix, water, oil, eggs and mashed bananas for 30 seconds. Raise the speed to medium and beat for another 2 minutes, scraping down the bowl as necessary.
- Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool.
- Using the parchment “handles,” remove the cake to platter. With a fork, poke holes every 1/2 inch in the top of the cake.
- In a large bowl, whisk together the condensed milk, coconut cream and whipping cream and then pour evenly over the top of the cake. Cover and refrigerate until the mixture is absorbed into the cake, at least 2 hours and up to 4 hours.
- For the frosting: In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Turn off the mixer and add the coconut cream, powdered sugar and vanilla. Whip until stiff peaks form.
- Spread the frosting over the cake and garnish with the toasted coconut chips. Store loosely covered in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 601 |
| Total Fat | 37 g |
| Saturated Fat | 21 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 50 g |
| Protein | 8 g |
| Cholesterol | 122 mg |
| Sodium | 361 mg |
Reviews
This was easy and delicious. I made it exactly as written, except I left it in the pan I baked it in. The banana in the batter is delicious and kept the cake itself very moist. Some tres leches cakes can be overly “wet” for my taste, but this wasn’t like that. Starting with a box mix made it go quickly, but from the final product you would never guess it started with a box. I would definitely make it again.