Tres Leches Pound Cake

Please the coconut lover in the house with this moist, delicious dessert recipe.

• Prep Time: 20 minutes
• Stand Time: 2 hours

Ingredients:

• 1 package (10.75 ounces) Sara Lee® Frozen Pound Cake, thawed
• 1-1/2 cups heavy whipping cream, divided
• ½ cup sweetened condensed milk
• ½ cup coconut milk
• 2 tablespoons sugar
• ½ teaspoon vanilla extract
• ½ cup toasted coconut
• Sliced bananas (optional)

Directions:

1. 1. Remove lid; leave pound cake in aluminum pan. Using a long skewer, poke holes into cake every 1/2-inch, wiping skewer occasionally, if needed.
2. Combine 1/2 cup of the whipping cream, condensed milk and coconut milk in a 2 cup measuring cup or medium bowl; mixing thoroughly.
3. Pour 1/2 cup of milk mixture over cake; allow to absorb into cake.
4. Add remaining milk mixture, 1/2 cup at a time, allowing to absorb into cake each time.
5. Refrigerate 2 hours or overnight to allow milk mixture to absorb into cake.
6. Beat remaining 1 cup whipping cream, sugar and vanilla in a chilled mixing bowl on medium speed until soft peaks form.
7. Remove cake from pan; discard any excess milk in pan.
8. Place on a serving plate.
9. Frost top and sides with whipping cream.
10. Sprinkle top with toasted coconut.
11. Cut into 8 slices. Serve with banana, if desired.

Makes: 8 servings (1 slice each)

Note: For a lighter version: Substitute Sara Lee® Free & Light Pound Cake for regular Pound Cake, ½ cup 1% milk for whipping cream, fat free sweetened condensed milk and lite coconut milk for full fat equivalents. Frost cake with lite frozen whipped topping instead of whipping cream.