Tres Leches Pound Cake

Ingredients:

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

Directions:

1. 0

   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. 1

   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. 2

   Pour 1/2 cup of milk mixture over cake; allow to absorb into cake.

4. 3

   Add remaining milk mixture, 1/2 cup at a time, allowing to absorb into cake each time.

5. 4

   Refrigerate 2 hours or overnight to allow milk mixture to absorb into cake.

6. 5

   Beat remaining 1 cup whipping cream, sugar and vanilla in a chilled mixing bowl on medium speed until soft peaks form.

7. 6

   Remove cake from pan; discard any excess milk in pan.

8. 7

   Place on a serving plate.

9. 8

   Frost top and sides with whipping cream.

10. 9

    Sprinkle top with toasted coconut.

11. 10

    Cut into 8 slices. Serve with banana, if desired.