COCONUT TRES LECHES CAKE
INGREDIENTS
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For Cake
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nonstick cooking spray (optional, can use butter)
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100 g coconut oil (1/3 + 1/4 cup) (I use unrefined in this cake for flavor, but refined works too)
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50 g unsalted butter, room temp ( 4 Tbsp)
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5 g pure vanilla extract (1 tsp)
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10 g coconut extract (2 tsp)
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5 g kosher salt (1 tsp)
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240 g sugar (1 cup)
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110 g egg whites, room temp (about 3 large eggs)
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250 g cake flour (2 cups)
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5 g baking powder (1 tsp)
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5 g baking soda (1 tsp)
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30 g dry milk (1/4 cup)
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120 g coconut milk, room temp (unsweetened, full fat, the sort in a can) (1/2 cup)
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120 g buttermilk, room temp (1/2 cup)
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For Milk Soak
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1 can condensed milk
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1/2 cup coconut milk (unsweetened, full fat, canned)
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1/4 cup evaporated milk
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1/2 cup whole milk
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1/2 cup buttermilk
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For Coconut Chantilly Frosting
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4 cups whipping cream, cold
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1/2 cup cream of coconut
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2/3 cup powdered sugar
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4 tsp coconut extract
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2 tsp pure vanilla extracttoasted coconut for topping (coconut flakes at 350° for about 5 minutes), optional
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