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COCONUT TRES LECHES CAKE
MAKES 1 CAKE, SERVES 12
Tres Leches Sauce
Maple Whipped Cream
2 ¼ 1 2 cups cake flour tsp baking powder tsp sea salt cup unsalted butter (1 stick), at room temperature cup + 2 tbsp granulated sugar eggs, at room temperature tsp pure vanilla extract can (14 oz) coconut milk can (14 oz) sweetened condensed milk can (12 oz) evaporated milk tsp pure vanilla extract cups whipping (35%) cream cup pure maple syrup tsp pure vanilla extract cups sliced fresh strawberries, for serving
Position a rack in the middle of the oven. Preheat the oven to 350°F. Butter a 13-×-9-inch baking pan.
Cake In a medium bowl, whisk together the flour, baking powder and salt.
Using an electric mixer, beat the butter in a large bowl on medium speed until smooth and creamy, about 1 minute. Turn the mixer down to low speed and gradually add the sugar, then mix for 1 minute. Stop to scrape down the sides of the bowl if needed.
Add the eggs one at a time, mixing until well blended after each addition. Mix in the vanilla. Add the flour mixture in 3 additions, mixing after each addition just until combined.
Scrape the batter into the prepared pan and spread it evenly. It will appear to be a very small amount of batter, but it rises while baking. Bake until the cake is light golden and a toothpick inserted in the centre comes out clean, 22 to 24 minutes.
Transfer the pan to a rack and let cool for 30 minutes. Using a fork, poke holes all over the top of the cake, then cool completely.
Tres Leches Sauce In a 4-cup measuring cup or a medium bowl with a spout, whisk together the coconut milk, condensed milk, evaporated milk and vanilla. Slowly pour the sauce over the cake. Cover the pan with plastic wrap and refrigerate the cake for at least 6 hours or overnight. The sauce absorbs better if the cake soaks overnight.
Maple Whipped Cream Just before serving, using an electric mixer, beat the cream, maple syrup and vanilla in a large bowl on high speed until stiff peaks form. Spread the whipped cream over the cake. Top the cake with sliced strawberries and serve. Store the cake, covered with plastic wrap, in the fridge for up to 4 days.
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