Enchanting Thai Coconut Tres Leches Cake

Allergens

Eggs, Coconut

Ingredients

• 1 cup almond flour
• 2 cups full
• fat coconut milk
• 6 large eggs, separated
• 1/2 cup honey
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 tablespoon dried jasmine tea
• 1 tablespoon pandan paste
• 2 cups unsweetened coconut flakes, toasted

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together almond flour, salt, and jasmine tea until well combined. Set aside.
3. In another bowl, combine coconut milk, pandan paste, and vanilla extract. Stir well and set aside.
4. In a separate bowl, beat egg yolks with honey until pale and creamy. Slowly add the coconut milk mixture to the beaten yolks, mixing well after each addition.
5. Pour the wet ingredients into the dry ingredients and mix until well combined.
6. In another clean bowl, whisk egg whites until stiff peaks form. Gently fold the egg whites into the batter until completely incorporated.
7. 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. Allow the cake to cool completely in the pan on a wire rack.
8. Once cooled, pierce the cake all over with a fork and pour the remaining coconut milk mixture evenly over the top of the cake. Let it soak for at least 1 hour or overnight in the refrigerator.
9. Just before serving, sprinkle toasted coconut flakes on top and around the edges of the cake.

Chef’s Insight

The key to this cake is allowing it to soak in the coconut milk mixture for the full flavor to develop.

Notes

Make sure to use full-fat coconut milk for the richest flavor and texture.