Coconut Tres Leches Cake

2 3/4 cups cake flour
4 t. baking powder
3/4 t. salt
1 1/2 c. sugar
4 eggs
3/4 c. softened butter
1 cup whole milk
1 t. vanilla

Sweetened condensed milk
Evaporated Milk
Coconut Milk (just to have some fun)

In a small mixing bowl combine flour, baking powder, and salt, then set aside. In a large mixing bowl, combine softened butter, 1 cup of sugar and four egg YOLKS (reserving the whites for later) until nice and creamy. Add the flour mixture into the creamed butter and eggs, then add 1 cup of whole milk and the vanilla and mix until smooth. Remove into separate bowl and rinse mixer bowl well. Then beat the 4 egg whites, slowly adding in the remaining 1/2 cup of sugar until stiff peaks from in the merengue. Then, carefully fold into the batter, stirring as little as necessary..

Pour into 9×13 baker heavily sprayed with pam (or greased with butter or crisco). Bake at 350 degree for about 30-35 minutes. When finished baking, allow to cool completely.

In a large bowl combine the three milks, the coconut milk, the evaporated milk, and the sweetened condensed milk. Poke the cake repeatedly everywhere across the surface with a fork, then pour the milk mixture onto the cake allowing it to soak down into the depths of the cake. Pay special attention to the edges as they can end up dry if you don’t poke and pour enough.

For the Topping:

1 cup Whipping Cream
1/4 c. sugar
1/2 t. vanilla

In a large mixer bowl mix the whipping cream with the sugar and vanilla until spreadable whipped cream forms, then spread over the cake. Refrigerate long enough to cool, then slice and serve with fresh fruit.

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