Coconut Tres Leches Cake

Ingredients

• 6 egg whites
• 6 egg yolks
• 225 grams sugar
• 3 tbsp vanilla extract
• 135 grams all purpose flour
• 1 1/2 tsp baking powder
• 50 grams coconut flakes
• 1 can coconut milk
• 1 can of evaporated milk
• 1 can of condensed milk
• 2 tbsp powdered milk
• 16 ounces heavy whipping cream
• 1 tsp vanilla extract
• 1 tbsp powdered milk
• 1/2 cup powdered sugar
• toasted coconut flakes

Instructions

1. Beat 6 egg whites until fluffy, about 4 minutes.
2. Add 6 egg yolks one at a time and mix well.
3. Add 225 grams of sugar and mix.
4. Add 3 tablespoons of vanilla extract and continue mixing until smooth.
5. Sift in 135 grams of all-purpose flour and 1 1/2 teaspoons of baking powder, then mix.
6. Add 50 grams of coconut flakes and mix gently.
7. Spray an 8x8 baking dish with cooking spray and pour in the cake batter.
8. Bake at 350 degrees for about 40 minutes.
9. For the tres leches mixture, mix 1 can of coconut milk, 1 can of evaporated milk, 1 can of sweetened condensed milk, and 2 tablespoons of powdered milk.
10. Place the tres leches mixture in the fridge.
11. After 40 minutes, let the cake cool and trim the top for evenness.
12. Poke holes all over the cake to absorb the milk mixture.
13. Pour the tres leches mixture over the cake.
14. Cover with plastic wrap and refrigerate.
15. For the frosting, beat 16 ounces of heavy whipping cream on high speed.
16. After 1 minute, add 1 teaspoon of vanilla extract, 1 tablespoon of powdered milk, and 1/2 cup of powdered sugar.
17. Continue mixing on high speed until fluffy.
18. Frost the cake and top with toasted coconut flakes.