Tres Leches Cake

• 1 (18 1/4-ounce) box yellow cake mix
• 1 (12-ounce) can evaporated milk, divided
• 1/3 cup canola oil
• 3 large eggs
• 1 (14-ounce) can sweetened condensed milk
• 1 1/4 cups heavy cream, divided
• 1/2 teaspoon vanilla
• 1/2 cup flaked coconut, toasted, for garnish

1. Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray.
2. In a large bowl, add the cake mix, 1 cup evaporated milk, oil, and eggs.
3. Using an electric hand mixer on medium speed, beat for 2 minutes until smooth.
4. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, 30 to 35 minutes.
5. Let cool.
6. In a medium bowl, whisk together the sweetened condensed milk, remaining evaporated milk, and 1/4 cup cream.
7. Using a fork, poke holes all over the cake.
8. Pour the milk mixture evenly over the cake.
9. Place in the refrigerator until the liquid absorbs into the cake, at least 1 hour or overnight.
10. When you are ready to serve, in a large bowl, add the remaining cream and vanilla.
11. Beat with an electric hand mixer on high speed until the cream holds soft peaks.
12. Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut.

yellow cake, milk, canola oil, eggs, condensed milk, heavy cream, vanilla, flaked coconut

Taken from www.foodnetwork.com/recipes/sandra-lee/tres-leches-cake-recipe.html (may not work)