Hawaiian Coconut Tres Leches Torte

Allergens

Eggs, Dairy, Coconut

Ingredients

• 6 large eggs, separated
• 1 cup granulated sugar, divided
• 1 cup gluten
• free all
• purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 can (14 oz) sweetened coconut milk
• 1/2 cup heavy cream
• 1/2 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 1 cup flaked coconut, toasted
• Fresh berries for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and lightly flour a 9 inch round cake pan.
2. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick.
3. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture.
4. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
5. Fold egg white mixture into the batter gently. Pour into prepared cake pan.
6. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack.
7. Combine coconut milk, heavy cream, evaporated milk, and vanilla extract in a saucepan. Heat over medium heat until warm but not boiling.
8. Use a toothpick to poke holes all over the surface of the cooled cake. Slowly pour the warmed milk mixture evenly over the cake, allowing it to be absorbed. Cover and refrigerate for at least 4 hours or overnight.
9. To serve, sprinkle toasted flaked coconut on top of the cake and garnish with fresh berries. Slice and enjoy a slice of paradise!

Chef’s Insight

For added tropical flavor, replace half of the granulated sugar with brown sugar in the cake batter.

Notes

Use a fine mesh sieve to dust the powdered sugar on top for a more refined look.