Coconut Tres Leches Cake (Pastel de Tres Leches con Coco)

Name: Coconut Tres Leches Cake (Pastel de Tres Leches con Coco)
Ingredients: For the Cake; 2 cups granulated sugar; 3 1/4 cups all purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup unsalted butter (softened); 1 1/4 cups whole milk (room temperature); 2 teaspoons vanilla extract (do not use imitation); 4 large eggs; For the Tres Leches; 1 (12-ounce) can evaporated milk; 1 (14-ounce) can sweetened condensed milk; 1 cup coconut milk; For the Frosting and Garnish; 2 cups heavy cream; 1/2 cup sugar; 1 teaspoon vanilla extract (do not use imitation); 1 cup coconut flakes (toasted)

Coconut Tres Leches Cake (Pastel de Tres Leches con Coco) was pinched from <a href="http://latinfood.about.com/od/desserts/r/Coconut-Tres-Leches-Cake-Recipe.htm" target="_blank">latinfood.about.com.</a>

"The words “tres leches” means three milks in Spanish. And true to its name, this cake is made with three milks. Tres leches cake is enormously popular and there are many variations throughout the Latino communities. Here is my version reminiscent of a coconut flavored one I enjoyed in Puerto Rico many years ago. Because the cake is soaked in milk it must be refrigerated and it is extremely dense and moist. Cook’s Notes: I like to use a 9" x 13" pan for this recipe. But, you can also use two 9" round cake pans...."

INGREDIENTS

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For the Cake

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2 cups granulated sugar

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3 1/4 cups all purpose flour

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2 1/2 teaspoons baking powder

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1 teaspoon salt

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3/4 cup unsalted butter (softened)

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1 1/4 cups whole milk (room temperature)

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2 teaspoons vanilla extract (do not use imitation)

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4 large eggs

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For the Tres Leches

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1 (12-ounce) can evaporated milk

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1 (14-ounce) can sweetened condensed milk

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1 cup coconut milk

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For the Frosting and Garnish

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2 cups heavy cream

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1/2 cup sugar

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1 teaspoon vanilla extract (do not use imitation)

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1 cup coconut flakes (toasted)

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