🌟Mouthwatering Gluten-Free Coconut Tres Leches Cake (Tanghulu) with Pineapple Topping – A Malaysian Delight!

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups gluten
• free all
• purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, separated
• 1 cup granulated sugar, divided
• 1 can (14 oz) coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp pure vanilla extract
• 1/4 cup unsalted butter, melted
• 1 medium pineapple, cut into chunks
• Toasted coconut flakes, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a round cake pan (9 inches).
2. In a large bowl, whisk together gluten free flour, baking powder, and salt. Set aside.
3. In another bowl, beat egg yolks with half of the sugar until pale yellow and thickened.
4. Add coconut milk, sweetened condensed milk, evaporated milk, melted butter, and vanilla extract to the egg yolk mixture. Mix well.
5. Pour wet ingredients into dry ingredients. Stir gently until combined.
6. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
7. Fold beaten egg whites into cake batter until just combined.
8. Pour batter into prepared pan and bake for 35 40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool completely, then pierce with a fork to create holes for the pineapple chunks.
10. Arrange pineapple chunks on top of the cake and chill in the refrigerator for at least 2 hours.
11. Garnish with toasted coconut flakes before serving.

Chef’s Insight

The combination of coconut, pineapple, and gluten-free cake creates an irresistible treat that pays homage to Malaysian flavors.

Notes

Enjoy the exquisite taste of Malaysian Tres Leches Cake while satisfying your gluten-free needs.