Coconut Lime Tres Leche Cake

Coconut Lime Tres Leches Cake: a luscious fusion of coconut creaminess and tangy lime zest.

Prep Time15

Cook Time25

Chill time3

Course: Dessert

Servings: 1 cake

Lightly spray a 9x13 baking pan with oil, or line it with parchment paper and set it to the side. In a small saute pan, toast the coconut on medium heat; keep an eye on it so it doesn't burn! Set to the side too. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Preheat the oven to 350°.
Separate the egg whites from the yolks by putting the egg whites in your Kitchenaid mixer fitted with the whisk attachment. Save the yolks. Begin whipping the egg whites on medium high speed. Once they're getting foamy, add 50 grams (1/4 cup) of sugar and whip on high until medium-stiff shiny peaks form. Transfer the meringue to a clean bowl and set to the side.
Next, transfer the egg yolks to the same mixer bowl (no need to rinse) add the remaining 150 grams (3/4 cup) of sugar and whip with the whisk attachment until fluffy and pale yellow. Then add the almond extract, lime zest, toasted coconut, and milk. Mix until combined.
Sift in the dry ingredients and thoroughly mix.
Remove the mixing bowl from the machine, and then gently fold the meringue into the rest of the batter by hand with a rubber spatula in three different segments.
Once all the meringue is mixed in, pour the batter into the prepared baking pan, smooth it out evenly, and place it in the 350° oven on the middle rack. Bake for 20-25 minutes or until golden brown. If you stick a toothpick in the middle, it should come out clean when it's done.

In a bowl with a pouring spout, stir together the sweetened condensed milk, evaporated milk, and coconut milk. Cover with plastic wrap and set to the side.
Once the cake has finished baking, remove it from the oven and place it on a cooling rack. Let it sit for about 5 minutes, and then use a wooden skewer to poke holes all over the surface of the cake. Try not to go all the way to the bottom of the pan though.
Next, pour the Tres Leches over the top of the cake. Do this in 3-4 pours, allowing the milk to soak in as you go. Once this is done, cover the cake with plastic wrap and place it in the fridge for 3-4 hours or overnight to finish absorbing the milk.

Once the cake is almost finished chilling, make the frosting. Stick your whisk and mixing bowl in the freezer for 5-10 minutes before hand.
Pour the heavy whipping cream into the cold mixing bowl and add the powdered sugar, cinnamon, and pinch of salt—whip on high speed until stiff peaks form.
Remove the cake from the fridge and evenly spread the frosting all over the top. Finish the cake by sprinkling the shredded coconut all over the top as well as some more lime zest. Cut, serve, and enjoy!!