Coconut lovers, meet your new favorite cake! We infused the traditional Latin American dessert with a quartet of coconut so each bite is a velvety, melt-in-your-mouth experience with tropical flair.Coconut Tres Leches Cake Print Recipe Pin Recipe Makes 1 (13x9-inch) cake Ingredients  1¾ cups (219 grams) cake flour1 cup (200 grams) granulated sugar½ cup (113 grams) unsalted butter, room temperature½ cup (112 grams) virgin coconut oil, melted and cooled4 large eggs (200 grams), room temperature2½ teaspoons (12.5 grams) baking powder2 teaspoons (8 grams) vanilla extract1¼ teaspoons (3.75 grams) kosher salt1½ cups (360 grams) well-shaken full-fat canned coconut milk1 cup (240 grams) cream of coconut1 cup (240 grams) heavy whipping creamVanilla Whipped Cream (recipe follows)Garnish: toasted sweetened flaked coconut InstructionsPreheat oven to 350°F (180°C).Using a pastry brush, lightly brush bottom of a 13x9-inch baking pan with baking spray with flour.

(Do not brush sides of pan.)In a large bowl, vigorously whisk together flour, sugar, butter, coconut oil, eggs, baking powder, vanilla, and salt until well combined, about 5 minutes.Spread batter into prepared pan.Tap pan on a kitchen towel-lined counter several times to release any air bubbles.Bake until golden brown and a wood

Read More