1Bake cake according to directions on box in a 9x13 cake pan. Allow to cool completely.
Using wooden skewer, poke holes all around the cake covering as much of the cake as you can **
2Combine the Tres Leches ( 3 Milks) & extract in a bowl with a spout for easy pouring, then pour very slowly over entire cake pausing frequently to allow milks to absorb. It will hold all of this mixture even though you may not think it will.
Refrigerate 4 hours or overnight.
3Toast the coconut on a cookie sheet for 5-6 mins @ 375 until slighlty toasty brown and allow to cool. Ice the cake with the frosting gently. Then top with the cooled toasted coconut and ENJOY.
4* I don't have a good recipe for white icing so i use store bought. Homemade would be even better.
** Don't poke the holes all the way down to the bottom of the cake pan...only go about 1/2-3/4 the way down