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“from Taste of Thai - they have such nice products. Excellent coconut milk. This cake is esentially a coconut tres leches cake. Serve cold. Mmmm cold, moist refreshing, delicious! Cook time is determined by cake mix & pan size chosen.”
1 cake

Ingredients Nutrition

  • Cake
  • 18 14 ounces white cake mix
  • 12 teaspoon coconut extract
  • 3 egg whites (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 12 teaspoon coconut extract
  • 13 12 ounces coconut milk (not lite)
  • 14 ounces sweetened condensed milk (not lite)
  • 2 cups sweetened flaked coconut, toasted
  • Frosting
  • 2 cups cream, stiffly beaten with
  • 2 tablespoons powdered sugar


  1. Preheat oven according to box instructions.
  2. Mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients.
  3. Bake according to pan size and cool on wire rack for 5 minutes.
  4. Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
  5. While cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top.
  6. If making a layer cake poke holes in both layers. (Tips: We thought the thin bamboo skewer made the best holes. First dip skewer into coconut milk mixture to prevent cake from being pulled out of holes, then poke cake.).
  7. Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake.
  8. Cover and refrigerate until completely chilled.
  9. Save remaining coconut sauce for pancakes, it makes a delicious syrup.
  10. Frost 9" by 13" cake with favorite topping or whipped cream and sprinkle with coconut flakes.
  11. Refrigerate.
  12. If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
  13. Frost.
  14. Carefully layer second cake on top.
  15. Frost, sprinkle with flakes and refrigerate until cake is to be served.

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