Coconut Tres Leches Sponge Cake

Allergens

Dairy, Eggs

Ingredients

• 1 cup all
• purpose flour 1 cup granulated sugar 4 large eggs 1 tsp baking powder 1/2 cup unsweetened cocoa powder 1/2 cup whole milk 1 can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk 1 cup coconut cream 2 cups heavy whipping cream Powdered sugar, for dusting

Instructions

1. a. Preheat your oven to 350°F. Grease and flour a round cake pan or use a parchment paper liner. b. In a large bowl, whisk together the dry ingredients flour, granulated sugar, cocoa powder, and baking powder. c. Gradually add in the milk while whisking. Then, add the eggs one at a time, mixing well after each addition. d. Pour the batter into the prepared pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. e. While the cake is still warm, pierce it all over with a fork to create holes. f. Combine the condensed milk, evaporated milk, and coconut cream in a bowl. Slowly pour this mixture over the warm cake, letting it soak in. Let the cake cool completely. g. In another bowl, whip the heavy cream until soft peaks form. Spread this over the top of the cooled cake. Dust with powdered sugar to serve.

Chef’s Insight

Allow the cake to cool completely before pouring over the milk mixture; this will prevent the cake from becoming soggy.

Notes

This dessert is best enjoyed the same day it's made for optimal texture and freshness of the whipped cream.