Tres leches cake

Ingredients:

• 1 pack (516 g) yellow cake mix
• 1 can (340 g) of concentrated milk (portions)
• 1/3 tbsp. canola oil
• 3 large eggs
• 400 gr. condensed milk
• 1 and 1/4 cups heavy cream (portions)
• 1/2 tsp vanilla
• 1/2 cup toasted coconut flakes for garnish

Preparation:

1. Preheat oven to 350°F (180°C). Spray a 9 x 13-inch cake pan with cooking spray.
   
   In a large bowl, combine the cake mix, 1 cup evaporated milk, oil, and eggs. Using a hand mixer on medium speed, beat the mixture until smooth, about 2 minutes.
   
   Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let cool.
2. In a medium bowl, combine the condensed milk, the remaining evaporated milk, and 1/4 cup heavy cream. Use a fork to poke holes all over the top of the pie.
   
   Pour the milk mixture evenly over the cake. Refrigerate until the liquid is absorbed, at least an hour or overnight.
3. Before serving, pour the remaining cream into a large bowl and add the vanilla. Beat with an electric hand mixer on high speed until soft peaks form.
   
   Slice the pie and serve with a dollop of whipped cream and a sprinkle of toasted coconut.