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Coconut Cinnamon Tres Leches Cake

A moist and delicious cake that tastes like an old-fashioned honeybun!
Prep Time30 mins
Cook Time28 mins
Course: Dessert
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!)