COCONUT TRES LECHES CAKE
MAKES ABOUT 15 SERVINGS HANDS-ON TIME 40 MINUTES COOLING TIME 1¼ HOURS REFRIGERATION TIME 1 HOUR TOTAL TIME 3 HOURS
1½ cups all-purpose flour 2½ tsp baking powder ½ tsp salt ¼ tsp cinnamon 6 eggs, separated 1⅓ cups granulated sugar 2 tsp vanilla ½ cup coconut milk
Tres Leches Sauce 1 354 ml can evaporated milk 1 300 ml can sweetened condensed milk 1¼ cups coconut milk 1 oz dark rum (about 2 tbsp) (optional) Topping 1½ cups 35% cream ¼ cup granulated sugar ½ cup toasted sweetened coconut chips (optional) 15 maraschino cherries, drained and patted dry, or pitted red sour cherries (optional) Preheat oven to 350°F. Mist 13- x 9-inch cake pan with cooking spray; line bottom with parchment paper.
In bowl, whisk together flour, baking powder, salt and cinnamon. In stand mixer with whisk attachment, beat egg whites on medium speed until foamy, about 1 minute. Increase speed to mediumhigh; gradually beat in sugar until stiff peaks form, about 5 minutes. Beat in egg yolks, 1 at a time; beat in vanilla. Reduce speed to medium-low; stir in flour mixture, alternating with coconut milk, making 3 additions of flour mixture and 2 of coconut milk.
Scrape into prepared pan. Bake until golden and cake tester inserted in centre comes out clean, 28 to 30 minutes. Let cool in pan on rack for 10 minutes. Run paring knife along edges of cake to release from pan; invert onto rack. Peel off parchment paper; invert again. Let cool completely, about 45 minutes.
Tres Leches Sauce In saucepan, heat evaporated milk, condensed milk, coconut milk and rum (if using) over medium heat, stirring occasionally, until hot, about 6 minutes.
Return cake to same pan; prick all over with toothpick or skewer. Gradually pour milk mixture over cake. Let cool completely, about 25 minutes. Topping In large bowl, beat cream with sugar until stiff peaks form, 3 to 4 minutes. Spread onto cake; cover loosely with plastic wrap. Refrigerate until chilled, about 1 hour.
Sprinkle with coconut chips (if using). Cut into squares. Top with cherries before serving (if using).
PER SERVING about 406 cal, 9 g pro, 21 g total fat (14 g sat. fat), 49 g carb (1 g dietary fibre, 38 g sugar), 124 mg chol, 225 mg sodium, 288 mg potassium. % RDI: 18% calcium, 14% iron, 16% vit A, 5% vit C, 17% folate.