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. 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. 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. Pour 1/2 cup of milk mixture over cake; allow to absorb into cake.
4. Add remaining milk mixture, 1/2 cup at a time, allowing to absorb into cake each time.
5. Refrigerate 2 hours or overnight to allow milk mixture to absorb into cake.
6. Beat remaining 1 cup whipping cream, sugar and vanilla in a chilled mixing bowl on medium speed until soft peaks form.
7. Remove cake from pan; discard any excess milk in pan.
8. Place on a serving plate.
9. Frost top and sides with whipping cream.
10. Sprinkle top with toasted coconut.
11. Cut into 8 slices. Serve with banana, if desired.