Happy Cinco de Mayo: Ooey Gooey Tres Leches Cake

Click to enlarge pic to better see the ooey gooey-ness.

  "Cream of coconut" is not coconut milk. Yellow cake mix is better. 

I'm an eat-the-frosting-last-because-it's-best kinda gal, so to my way of thinking Tres Leches Cake is one of the few cakes that can get away with not having any icing! No doubt there are endless variations of the Tres Leches Cake out there, but "ooey-gooey" could probably describe them all.
   This Coconut Mango Tres Leches Cake over at Cooking in Mexico looks over the top indescribably delicious! Love that Kathleen didn't start with a box cake and hope to make her version SOON. Meantime, here's my quickie version of the cake, and making the cake according to the directions on the box would make it even easier but less dense.
Ooey Gooey Tres Leches Cake
Cake Ingredients
1 Yellow Cake mix (used French Vanilla but Yellow is best)
1 box instant vanilla pudding
4 eggs
1/2 cup coconut oil (or butter)
1 cup coconut milk (or regular milk or almond milk)

Ooey Gooey Topping Ingredients
1 can Sweetened Condensed Milk (NOT evaporated milk)
1 can Cream of Coconut (Coco Lopez brand found among the bar set-ups at grocery)

In a large bowl, beat cake ingredients for 2 minutes. Pour batter into a 13" x 9" pan and bake in a preheated 350F degree oven for 30-40 minutes or until done. (EASIEST version: make cake mix according to package directions instead of using cake ingredients shown here.) Meanwhile, stir together sweetened condensed milk and cream of coconut. Poke holes in just-out-of-the-oven baked cake and pour the topping ingredients evenly over the holey cake. Refrigerate then EAT!

Poking holes prior to pouring. Bigger holes would be fine.

   Happy, happy Cinco de Mayo! Hope you find some way to join our brothers and sisters of the Estados Unidos Mexicanos in celebration of the day!! Make and Freeze Margaritas anyone?!!