Coconut Tres Leches Cake
Tropical coconut, sweet almond, and a hint of spicy cinnamon take this classic cake on vacation.
Ingredients
Cake
- 6 Eggs, separated
- 1/2 tsp Cream of Tartar
- 1 1/2 cups Granulated Sugar
- 1/3 cup Cold Water
- 2 tsp Vanilla Extract
- 3/4-1 tsp Almond Extract
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/4 tsp Cinnamon
- 1 1/2 cups Flour
Soaking Liquid
- 1 can Coconut Milk, unsweetened
- 1 can Sweetened Condensed Milk
- 6 oz Evaporated Milk
- 2 tsp Vanilla Extract
Topping
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar, sifted
- 2 oz Sliced Almonds, toasted
- 4 oz Coconut Chips
- 1/2 tsp Cinnamon
Instructions
Genoise Sponge
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish with cooking spray. Set aside. In a medium bowl combine egg whites and cream of tartar. Beat until soft peaks form (with an electric hand mixer this should take 2-3 minutes).
- In a large bowl beat egg yolks until combined, then add sugar and beat until mixture thickens (about 3 minutes). Add water, vanilla, and almond extract to the bowl and beat to combine.
- Add flour, cinnamon, salt, and baking powder to egg yolk mixture and mix until just combined. Gently fold egg whites into the batter until no white streaks show. Scoop into prepared pan and smooth out the top.
- Bake cake for 30-40 minutes, until toothpick inserted into middle comes out clean. Remove from oven and run knife around the edge of cake to loosen in from the pan. Cool to room temperature.
Soaking Liquid
- In medium bowl stir coconut milk, sweetened condensed milk, evaporated milk, and vanilla together. Using a thin knife poke as many holes as possible in the top of cooled cake, all the way to the edges. Be careful not to tear the sponge!
- Pour liquid over cake, pausing occasionally let it soak in. Cover the cake and chill for at least four hours, preferably overnight. The texture and flavor get better the longer it sits!
Topping
- Just before serving, whip cream until stiff peaks form. Add powdered sugar and beat until combined. Spread whipped cream over top of cake, then dust with cinnamon. Slice into 12 pieces. Garnish individual slices with coconut chips and toasted sliced almonds. Refrigerate leftover cake.