Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Key Ingredients
Make It
Step 1
Prepare cake mix according to package directions using water, vegetable oil and egg whites; fold in 2 teaspoons grated lime peel. Bake in 13 x 9-inch baking pan for duration listed on package. Meanwhile, prepare tres leches mixture.
Step 2
Combine coconut milk, sweetened condensed milk, evaporated milk, rum and 2 teaspoons grated lime peel in large bowl; stir well. When cake tests done, remove from oven and cool on wire rack for 10 minutes.
Step 3
Poke holes in cake with a long-tined fork every ½ inch. Carefully pour milk mixture over cake, spooning any pooled mixture along the sides over the top of the cake. Cover and refrigerate for 4 hours or overnight.
Step 4
Cut the cake; top with dollop of whipped topping. Sprinkle remaining 2 teaspoons grated lime peel over cake; sprinkle with toasted coconut (or to achieve look in picture, use round biscuit cutters to cut cake, transfer to serving plate, then add toppings).
