Coconut Tres Leches Cake

Instructions

1. Prepare the oven and pan
   Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt.
2. Beat egg whites
   In a large bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff but not dry peaks form.
3. Mix wet ingredients
   In another bowl, beat egg yolks with the remaining 3/4 cup sugar until pale and creamy, about 2-3 minutes. Stir in coconut milk and vanilla extract. Gently fold in the flour mixture until just combined.
4. Combine and bake
   Carefully fold the egg white mixture into the batter. Pour into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
5. Prepare the milk mixture
   While the cake is cooling, whisk together the sweetened condensed milk, coconut cream, and evaporated milk in a bowl. Once the cake has cooled, use a fork to poke holes all over the top of the cake.
6. Soak the cake
   Slowly pour the milk mixture over the cake, ensuring it soaks in evenly. Cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
7. Prepare the topping
   When ready to serve, whip the heavy cream with powdered sugar until stiff peaks form. Fold in 1/2 cup of toasted coconut flakes, reserving the rest for garnish.
8. Garnish and serve
   Spread the whipped cream mixture over the top of the soaked cake. Sprinkle the remaining toasted coconut flakes on top. Slice and serve chilled.