Enchanting Coconut Tres Leches Cake

Allergens

Milk, Eggs

Ingredients

• 1 1/2 cups all
• purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, separated
• 1 cup granulated sugar
• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 cups shredded coconut, toasted
• Fresh berries for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat egg yolks with sugar until pale and creamy. Stir in coconut milk, sweetened condensed milk, heavy cream, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. In another clean bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter.
6. Pour the batter into the prepared cake pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before pouring the coconut milk mixture evenly over it, letting it soak for at least 30 minutes.
8. Garnish with fresh berries and sprinkle with toasted shredded coconut.

Chef’s Insight

Use a delicate touch when folding the egg whites into the batter to maintain a light and airy texture.

Notes

Adjust the sweetness to taste by adding more or less sugar as desired.