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Banana and Coconut Tres Leches Cake

A SNK take on the Mexican classic, we’ve transformed our Banana Bread Mix into an indulgent dessert within a few simple steps. A simple banana cake is soaked in a subtle sweet coconut milk mixture and topped with a salted vanilla whipped cream, proving that a decadent doesn’t have to take hours to prepare!

The recipe for the cake has been adjusted to give the cake an even more decadent twist. The original recipe on the packet can also be used. 

INGREDIENTS - CAKE:

  • 500g Banana Bread Mix
  • 180ml Milk
  • 50g Unsalted Butter, Melted
  • 2 Ripe Bananas, Mashed
  • 1 tsp Vanilla Extract

INGREDIENTS - MILK SOAK:

  • 250ml Milk
  • 250ml Coconut Milk
  • 395g Can Condensed Milk

INGREDIENTS - TOPPING:

  • 300ml Thickened Cream
  • 1 tsp Vanilla Extract
  • ¼ tsp Sea Salt Flakes (optional)
  • ½ cup Toasted Coconut Flakes

METHOD: 

  1. Preheat oven to 160ºC. Prepare a 23cm round spring-form tin by spraying with cooking spray and lining sides and base with baking paper. Set aside.
  2. Place banana bread mix, milk, egg, melted butter and vanilla extract in a bowl and mix together (either by hand or with an electric mixer) until just combined. 
  3. Stir through mashed banana until well combined.
  4. Pour cake mixture into prepared cake tin. Place in oven and bake for 50-55 minutes, or until a skewer comes out clean. Remove from the oven place cake tin on a wire rack and allow to cool completely. 
  5. While cake is cooling, combine milk, coconut milk and condensed milk together in a jug; mix. Set aside.
  6. Once your cake is completely cool, using a skewer, poke small holes all over the surface of the cake, pushing right through to the base. The more holes the better, so just keep on poking!
  7. Take the cake pan and place on an oven tray (this will help prevent too much mess later on!). Pour half the milk mixture over the cake. Allow most of the liquid to absorb before pouring remaining milk mix over. Place cake, tray and all, in the fridge for at least 4 hours, though overnight is best.
  8. When ready to serve, place cream, vanilla extract and salt into the bowl of an electric mixer. Whip on high until billowy and thick.
  9. Remove cake from the fridge. Release the spring-form and place cake onto a serving plate (something with a lip is preferable as the cake may seep a little). 
  10. Dollop and smooth whipped cream mixture on top of the cake and then scatter with toasted coconut flakes. Serve and enjoy!