Tropical Tres Leches Cake. Photo by Juliana Goodwin.


1 (20-ounce) can pineapple tidbits, divided use
1 (15.25-ounce) box white cake mix
1/2 cup sour cream or Greek yogurt
3 eggs
1/2 cup canola oil
1/2 cup sweetened coconut flakes

1 (3.4 ounce) package coconut cream instant pudding mix (can substitute with cheesecake or vanilla flavor; add another 1/4 cup coconut flakes)
2 cups milk
1 (14-ounce) can sweetened
condensed milk
8 ounces whipped topping, thawed
1/4 cup coconut, toasted (see notes)


For cake: Heat oven according to cake mix package directions. Grease a 13×9 pan, and set aside.
Drain pineapple, reserving 1 cup of juice for cake and 1 cup of pineapple tidbits for sauce (remaining fruit can be saved for another use).
Beat together white cake mix, 1 cup reserved pineapple juice, sour cream or Greek yogurt, eggs and canola oil for 2 minutes.
Add sweetened coconut flakes, and beat until just combined. Pour into prepared pan, and bake according to package directions, about 30-35 minutes. Allow to cool completely.
For sauce: In a large bowl, beat pudding mix and milk. Refrigerate for 10 minutes. Whisk in sweetened condensed milk and whipped topping. Spread over cake. Top with 1 cup pineapple tidbits and toasted coconut.

Note: To toast coconut, place in a nonstick pan over medium-low heat, stirring as it toasts. Toast for about 5 minutes or until most of the coconut changes color. Do not leave unattended, as it can quickly burn.
Category: Tropical Tastes
Tags: cakedessert