Banana-Coconut Tres Leches Cake

I have only ever had Tres Leches cake once in my life, and I hated it! It was horribly granular and had a fake overly powerful vanilla flavor to it. With that in mind, I came across the most decadent looking Tres Leches cake. This version is a banana cake drenched in a coconut milk tres leches mixture topped with a coconut whipped topping. The cake recipe is from a Betty Crocker magazine and I used my coconut whipped cream recipe.

Here you can see the delicious Coconut Tres Leches mixture around the
cake  and the puffy cloud of coconut whipped cream!

Cake Recipe:
1 box Betty Crocker Super Moist white cake mix
1 1/4 c water
2 tbsp vegetable oil
3 eggs
1 c mashed banana (3 medium)
1 can (14oz) sweetened and condensed milk
1/2 c canned coconut milk
1/2 c whipping cream
1-2 sliced bananas for garnish
1/2 c toasted or sweetened coconut shavings for garnish

Coconut Whipped Cream:
12 oz whipping cream
1/4 c sugar
1-2 tsp coconut milk

1. Heat oven to 350. Grease only the bottom of the pan (13x9)
2. In large bowl, beat cake mix, water, oil, eggs and bananas for 2-2 1/2 minutes. Pour into pan.
3. Bake 33-38 minutes. Cool completely  (in pan) for about 1 hour.
4. Mix together sweetened and condensed milk, coconut milk and whipping cream. Poke cake with long0tined fork every 1/2 inch, cleaning fork occasionally to reduce sticking. Pour mixture over top of cake.
5. Cover, refrigerate at least two hours or overnight.
6. In large bowl add whipped cream ingredients. Beat until right before stiff peaks form (*Add the coconut milk to your taste, I love coconut so I added even a little bit more. Taste your mixture before you whip it.)
7. Frost cake with whipped topping. Add sliced bananas and shredded coconut for garnish

*This cake was the best on the second and third day I believe. The cake had time to soak up all of the tres leches mixture and the coconut flavor from the whipped cream was slowly starting to seem into the cake. It was like eating a tropical fru-fru drink on the beach!