Creamy Coconut Tres Leches Delight

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract

For the Milk Mixture:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup coconut milk

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (toasted, for garnish)

Tools

• Mixing bowls
• Electric mixer
• Spatula
• 9x13 inch baking dish
• Whisk
• Measuring cups and spoons
• Cooling rack
• Parchment paper

Recipe Overview

A tender coconut sponge cake soaked with three types of milk for a velvety texture, topped with fluffy whipped cream and toasted coconut for a tropical delight.

Recipe Detail

In a bowl, whisk flour, baking powder, and salt. Set aside.

• Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
• Separate egg yolks and whites into two large bowls.
• Beat yolks with 3/4 cup sugar until pale and fluffy. Stir in milk and vanilla.
• Gently fold in the flour mixture.
• In a separate bowl, beat egg whites to soft peaks. Gradually add remaining sugar and continue beating until stiff peaks form.
• Fold egg whites into the batter gently, combining without deflating.
• Pour batter into the prepared dish and smooth the top.
• Bake for 30-35 minutes, or until a toothpick comes out clean.
• Let cake cool for 10 minutes, then poke holes all over with a fork.
• In a jug, whisk evaporated milk, condensed milk, and coconut milk. Pour slowly over the cake.
• Cover and refrigerate for at least 4 hours or overnight.
• For the topping, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
• Spread whipped cream over the chilled cake and sprinkle toasted coconut on top.
• Slice and serve chilled.