Thai Coconut Lime Tres Leches Cake

Allergens

Tree nuts (almond)

Ingredients

• 1 cup all
• purpose flour 2 tsp baking powder 1/4 tsp salt 1/2 cup coconut milk 1/2 cup almond milk 1/2 cup granulated sugar 2 tbsp vegetable oil 2 tsp pandan extract 3 kaffir lime leaves, finely chopped 1 can (14 oz) full
• fat coconut milk, divided 1/4 cup fresh lime juice 1/2 cup shredded coconut, toasted

Instructions

1. Preheat oven to 350°F (180°C). In a large bowl, whisk together flour, baking powder, and salt. In another bowl, combine coconut milk, almond milk, sugar, vegetable oil, pandan extract, and kaffir lime leaves. Gradually add the wet mixture to the dry ingredients until just combined. Pour the batter into an 8 inch round cake pan and bake for 25 30 minutes or until a toothpick comes out clean. Allow the cake to cool completely.

Chef’s Insight

Use fresh coconut milk for a more authentic flavor, but canned coconut milk works well too

Notes

Use high-quality coconut milk for the best results