Coconut Tres Leches
This very moist and delicious cake makes a great dessert. The coconut and kiwi add a delightful touch to the very sweet delicacy.
1 14-oz. can sweetened, condensed milk
1 12-oz. can evaporated milk
10-oz. coconut milk
1 pound cake, 13- X 9-in., cooled in pan
2 cups heavy cream
2 cups coconut, shredded
5 kiwis, sliced, for garnish
1. In a large mixing bowl, whisk together condensed milk, evaporated milk, and coconut milk until well blended.
2. Run a knife around edges of cake pan and poke holes over the entire surface of cake with a toothpick.
3. Pour the milk mixture over the cake, until it can no longer absorb the liquid. Cover and reserve in the refrigerator for at least 3 hr.
4. Whip the heavy cream until peaks form. Spread whipped cream over top of cake and sprinkle with coconut. Cut and serve with kiwi slices if desired.