Coconut-Cream Tres Leches Squares

Allergens

Milk, Eggs, Nuts (coconut)

Ingredients

• 1 cup all
• purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large egg whites
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup coconut milk
• 1 teaspoon pure vanilla extract
• 4 tablespoons unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large egg yolks
• 1 teaspoon grated lime zest
• 1 cup flaked coconut, toasted

Instructions

1. Preheat oven to 350°F (180°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the egg whites until stiff peaks form. Set aside.
4. In a small saucepan, combine the sweetened condensed milk, evaporated milk, coconut milk, and vanilla extract. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and let cool slightly.
5. In another large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the lime zest.
6. Fold the flour mixture into the butter sugar mixture alternately with the cooled milk mixture, beginning and ending with the flour mixture. Gently fold in the whipped egg whites.
7. Pour the batter into the prepared pan and smooth the top. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
8. Once cooled, gently pierce the surface of the cake with a fork and pour the milk mixture evenly over the entire surface. Allow to soak for 10 minutes before sprinkling with toasted coconut. Refrigerate for at least 2 hours or overnight.
9. To serve, use the parchment paper overhang to lift the cake from the pan and transfer it onto a serving plate. Cut into squares and enjoy.

Chef’s Insight

The key to this dish is to let it soak properly; don't rush the process.

Notes

Feel free to add a touch of rum or brandy to the milk mixture for an adult twist.