Coconut Tres Leche Cake recipe from Saguaro

Coconut Tres Leche Cake recipe from Saguaro


Saguaro is a family-owned restaurant in South Minneapolis, offering a new twist on Mexican food. Called "AZ-Mex," Saguaro's cuisine is a perfect blend of flavors and fresh, innovative ingredients with just the right amount of kick.

Coconut Tres Leches

Serves 12

Cake

2 cups flour

1 tablespoon baking powder

12 eggs, separated

2 cups sugar

1 teaspoon vanilla

Soak

2 14-oz cans coconut milk

2 13.5-oz cans sweetened condensed milk

2 12-oz cans evaporated milk

Directions:

Generously spray a cake pan and place parchment on the bottom.

Sift the flour and baking powder together in a small bowl and set aside.

In a stand mixer with a paddle attachment, whip the egg yolks, sugar, and vanilla together until pale yellow and fluffy.

Using a whisk attachment, whip the egg whites to medium peaks.

Gently fold the egg whites into the egg yolk mixture until just combined.

In three parts, fold the flour mixture until just combined.

In a 350 degree oven, bake in a 9 x 13 pan for 1 hour or until toothpick comes out clean when poked in the center.

After the cake is cooled, remove the cake from the pan and cover the pan with plastic wrap, getting into the corners and letting the plastic hang off the sides to handle. Place the cake back into the cake pan.

Mix together the milks (coconut milk may be lumpy, heat first to remove) and prick the cake with a knife. Pour the mixture into the cake and cover, letting soak.

Once completely soaked in, place a cutting board on top of the cake pan and flip upside down. Remove the pan and the plastic wrap and slice.