Coconut Tres Leches Cake. Who wants a big slice? This is hands down
the most perfect tres leches cake I've ever made. The cake is more of
a sponge style and absorbs the milk beautifully. What really sets this
cake over the top is the incredible coconut flavor from @amoretti.
Their flavoring takes desserts up a major notch with their high
premium extracts.
Ingredients
1 1/8 cup 1.1 GF flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp Amoretti toasted coconut extract
1/2 cup milk
1 1/8 cup sugar
5 eggs, separated
Preheat the oven to 350 degrees and spray a 9x13 baking dish with
nonstick baking spray. In one mixing bowl add the egg whites and beat
until stiff peaks form. Set aside. In another bowl add the sugar and
egg yolks. Beat on high for 2-3 minutes or until light yellow. Mix in
the coconut extract and milk. Mix in the dry ingredients until just
incorporated. Then fold in the egg whites. Once mixed, pour into the
baking dish and bake for 30-35 minutes. A toothpick should come out
clean. Allow to cool completely. Then poke tons of holes all over the
cake with a toothpick.
Topping
12oz can of evaporated milk
11.25oz can sweetened condensed milk
12oz can lite coconut milk-unsweetened
8oz whipped topping
1 cup sweetened coconut flakes
optional-strawberries
Mix all of the milks together and pour on top of the cake. Cover and
place in the fridge for 4 hrs. Top with whipped cream, coconut and
enjoy!
