Toasted Coconut Tres Leches Cake

Ingredients

• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 5 units Large eggs
• 1 cup Granulated sugar
• 0.33 cup Whole milk
• 12 ounces Evaporated milk
• 14 ounces Sweetened condensed milk
• 1 cup Coconut milk
• 1.5 cups Heavy whipping cream
• 1 teaspoon Vanilla extract
• 1 cup Unsweetened shredded coconut

Instructions

1. 1

   Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.

2. 2

   Separate egg whites and yolks; beat whites with 1/4 cup sugar until stiff peaks form.

3. 3

   Beat yolks with remaining 3/4 cup sugar until pale, then fold in flour, baking powder, and 1/3 cup whole milk.

4. 4

   Gently fold the egg whites into the batter and bake for 25-30 minutes until a toothpick comes out clean.

5. 5

   Whisk evaporated milk, condensed milk, and coconut milk together in a bowl.

6. 6

   Pierce the cooled cake all over with a fork and slowly pour the milk mixture over the top.

7. 7

   Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant.

8. 8

   Whip heavy cream with vanilla until stiff, spread over the cake, and top with the toasted coconut.