Simple "Tres Leches" Pound Cake with Fresh Mango, Basil and Mint

Store bought pound cake
1 cup condensed milk
½ cup evaporated milk
½ cup coconut cream
1 fresh mango, peeled and diced
2 teaspoons fresh basil, finely minced
2 teaspoons fresh mint, finely minced
¼ cup dried shredded coconut




Cut pound cake into equal pieces and place in a shallow bowl and set aside. In a sauce pan combine condensed milk, evaporated milk, and coconut cream. Warm over a medium heat until it almost boils. Distribute the warm cream by pouring over each piece of the pound cake until moist. Combine the diced mango pieces, mint and basil in a bowl and scoop over each piece of pound cake. Sprinkle some of the dried shredded coconut over each piece of cake. Serve immediately for a unique and flavorful combination of warm cream with cool mango and crispy coconut texture.