Tres Leches cake is a popular Hispanic-influenced dessert. Soaked in three sweet milks, this version uses a foolproof Betty Crocker™ cake mix to make it extra easy!
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 33cm x 22cm rectangular cake tin and line the base and sides with baking paper.
Mix the oil, cake mix, water and eggs gently together in a bowl, then whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Whisk in the mashed bananas. Pour into the prepared tin and gently level the surface. Bake for 25-27 minutes until risen and golden and a skewer inserted into the cake comes out clean. Remove from the oven and cool in the tin for 5 minutes.
Using a metal skewer, poke holes in the cake at 1cm intervals, wiping the skewer clean occasionally to prevent sticking. For the tres leches, mix the condensed milk, coconut milk and cream together in a bowl. Setting aside 150ml of the mixture, spoon the remainder over the warm cake, spreading back and forth with the back of a spoon until absorbed into the holes. Leave in the tin to cool completely; about 1 1/2 hours.
To serve, remove the cake from the tin using the baking paper. Slice into 15 servings (see tip). Place each piece on a serving plate and drizzle over 1 teaspoon of the reserved milk mixture. Top each serving with a spoonful of icing, a couple of banana slices and a sprinkling of toasted coconut.
Fold 50g of desiccated coconut into the cake mixture with the bananas, if liked.
To toast flaked coconut, spread on a baking tray and place in a hot oven for a few minutes until golden brown at the edges or pop under a hot grill for a few minutes.
Once made the undecorated cake will keep in the fridge for up to 2 days. Cover the reserved milk mixture and store in the fridge for up to 2 days.
This cake is deliciously sticky, so to make slicing easier use a large knife that’s been dipped in hot water to warm the blade, wiping clean between each slice.
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