Coconut Tres Leches Cake
Coconut Tres Leches Cake with a soft sponge soaked in three milks and coconut.
Ingredients
- Cake
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs , separated
- 1 cup granulated sugar
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- Topping
- 1 pint heavy whipping cream
- 13 oz unsweetened coconut milk
- 14 oz sweetened condensed milk
- 2- ounce evaporated milk
- 4-5 tablespoon Toasted flaked coconut
Instructions
- Preheat the oven to 350F. Prepare a 9×13-inch pan and set aside.
- In a bowl add the 5 egg yolks and ¾ cup sugar, and beat on medium-high speed until pale yellow and doubled in volume
- Add milk and vanilla extract then stir to combine.
- Add flour, baking powder and salt, stir gently just until combined (don't over-mix).
- In a large bowl add the egg whites and beat with a handheld electric mixer on high speed until soft peaks form. Gradually add ¼ cup sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the batter and pour into the pan and smooth it into an even layer. Bake for about 30 to 35 minutes
- Remove from the oven and allow the cake to cool completely.
- Topping
- To a medium bowl, add the coconut milk, condensed milk, and evaporated milk , whisk to combine.
- use a fork to poke holes all over the top of the cooled cake. Generously pour the milk mixture evenly over the top.
- cover the cake with plastic wrap and refrigerate for 5 to 6 hours, to allow the cake to absorb the milks.
- Spread the whipped topping evenly over the top of the cake. Garnish with Toasted coconut flakes and enjoy!!