Take a trip to Mexico in the dead of winter, without leaving your house, with this light cake flavored with three different kinds of milk: coconut, condensed and whole and topped with fresh whipped cream and toasted coconut.
- ½ cup unsalted butter (1 stick), plus more for the pan
- 1 tablespoon honey
- 1 ¼ cups all-purpose flour
- ¼ cup coconut flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 5 large eggs
- ¾ cup sugar, plus 2 tablespoons
- 1 teaspoon vanilla
- One 13 1/2 ounce can coconut milk
- One 14 ounce can sweetened condensed milk
- 1 ½ cups whole milk
- 1 pint heavy whipping cream
- Zest from 1 lime
- 1 cup sweetened shredded coconut
Heat the oven to 350.
Butter a 9x13 baking dish. Melt the butter and honey together and set aside.
Whisk the flours, salt, and baking powder together in a medium bowl.
In the bowl of a stand mixture, beat the eggs, sugar, and vanilla until everything lightens in color and is nice and smooth. On low speed, beat in the flour mixture in 2 additions until the mixture is just incorporated, and the batter smooth. Fold in the honey butter and mix until it is just fully incorporated.
Pour the batter into the pan and bake 25-30 minutes, rotating cake once halfway through, until it is golden and a toothpick comes out clean. The cake won’t get much height, but don’t worry!
While the cake bakes, mix the three milks (tres leches) together. Spread the coconut out in a single layer on a baking sheet. When the cake comes out, pop the coconut into the oven to toast. Check and stir every 3-4 minutes. It should only take 8-9 minutes to get golden brown. Keep an eye on it --- it will happen quicker than you think!
Use a toothpick to poke little holes all over the warm cake. Now pour the milk over it -- slowly. It is going to look like a LOT of milk and you are going to wonder if you’re doing it right. Don’t worry. You’re doing it exactly right. Keep pouring, slowly, until you have poured all the milk over the cake. The majority of the milk will soak in and there will be a layer of milk on top.
Allow the cake to cool completely, and the toasted coconut as well.
While the cake is cooling, whip the cream, 2 tablespoons of sugar, and lime zest together until stiff peaks form. Once the cake is completely cook, spread the cream over the cake, and then sprinkle the coconut over top. If you try spreading the cream while the cake is still warm the cream will melt into the cake. Not the result you want.
The cake will keep in the fridge for 3-4 days, but it’s highly doubtful it will last that long.