Coconut Tres Leches Cake

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Directions

Prepare the cake according to package directions. Bake in a 9x13-inch pan; cool completely.

Whisk together the milk syrup ingredients in a saucepan; cook and stir over low heat until thoroughly combined and just warm. Reserve 1 cup of the milk syrup.

Pierce the top of the cooled cake all over with the tines of a fork or a thin wooden skewer. (Don’t be shy, the more pokes, the more the syrup will soak into the cake.) Spoon some of the milk syrup over the cake. Let the syrup soak into the cake. Continue spooning the syrup on top until all of it has been used. (Not all of the syrup will be completely absorbed -it will absorb as it refrigerates)

Combine the reserved milk syrup and caramels in a saucepan over medium heat. Cook and stir until the caramels are melted. Cool to just barely warm. Spoon over cake.

Scatter 1 cup toasted coconut over cake. Cover the cake loosely with plastic wrap at least 2 hours, ideally overnight.

To serve: Cut into squares and top each with a dollop of sweetened cream, sliced bananas and more toasted coconut.