Coconut Tres Leches Cake

@lovevivvCoconut tres leches cake🥥🤍🍰 Ingredients: - 4 eggs - 1/2 cup granulated sugar - 1 cup all-purpose flour, spooned and leveled - 1 tbsp + 1 tsp baking powder - 1 1/4 tsp baking soda - 1 1/2 tsp coconut extract - 1 tsp of vanilla extract Milk mixture: - 3/4 cup of evaporated milk - 1 (14oz) can of condensed milk - 1 - 1 1/4 cup coconut milk (from the can) - 1 tsp coconut extract For whipped cream topping: - 1 cup of heavy cream - 3 tbsps of powdered sugar - Toasted coconut flakes Directions: - Preheat oven to 350 F and grease/butter a pan then set aside. - Separate the egg yolks from the egg whites. - In a bowl, beat the egg whites until fluffy with soft peaks. - Slowly add the sugar to the egg whites until combined then add in 1 yolk at a time until it looks like a pale yellow. - Add in the coconut and vanilla extract and mix. - In a separate bowl, combine and SIFT the dry ingredients: flour, baking powder, baking soda, and cocoa powder. - Then slowly add the dry ingredients to the wet ingredients while continuously beating it. The end batter should be very fluffy. Do NOT overmix. - Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean. - While the cake is baking, prepare the milk mixture. Combine the evaporated milk, condensed milk, coconut milk, and coconut extract until combined. - Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork or toothpick. Do not poke all the way through the bottom. - Pour the milk mixture over the entire cake. - Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight. - After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a medium mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar. Continue mixing on medium to high speed until soft peaks form. - Spoon the whipped cream onto the cake, spread with a spatula or butter knife. - Sprinkle some toasted coconut flakes on top. I would recommend adding it right before serving so the toasted coconut doesn’t get soggy.

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Ingredients:

• 4 eggs

• 1/2 cup granulated sugar

• 1 cup all-purpose flour, spooned and leveled

• 1 tbsp + 1 tsp baking powder

• 1 1/4 tsp baking soda

• 1 1/2 tsp coconut extract

• 1 tsp of vanilla extract

Milk mixture:

• 3/4 cup of evaporated milk

• 1 (14oz) can of condensed milk

• 1 - 1 1/4 cup coconut milk (from the can)

• 1 tsp coconut extract

For whipped cream topping:

• 1 cup of heavy cream

• 3 tbsps of powdered sugar

• Toasted coconut flakes

Directions:

• Preheat oven to 350 F and grease/butter a pan then set aside.

• Separate the egg yolks from the egg whites.

• In a bowl, beat the egg whites until fluffy with soft peaks.

• Slowly add the sugar to the egg whites until combined then add in 1 yolk at a time until it looks like a pale yellow.

• Add in the coconut and vanilla extract and mix.

• In a separate bowl, combine and SIFT the dry ingredients: flour, baking powder, baking soda, and cocoa powder.

• Then slowly add the dry ingredients to the wet ingredients while continuously beating it. The end batter should be very fluffy. Do NOT overmix.

• Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.

• While the cake is baking, prepare the milk mixture. Combine the evaporated milk, condensed milk, coconut milk, and coconut extract until combined.

• Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork or toothpick. Do not poke all the way through the bottom.

• Pour the milk mixture over the entire cake.

• Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.

• After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream to a medium mixing bowl. Mix on medium speed until cream starts to thicken, then add in the powdered sugar.  Continue mixing on medium to high speed until soft peaks form.

• Spoon the whipped cream onto the cake, spread with a spatula or butter knife.

• Sprinkle some toasted coconut flakes on top. I would recommend adding it right before serving so the toasted coconut doesn’t get soggy.