Coconut Tres Leches Cake

Ingredients

• ‍1 1/2 Cups of flaked coconut
• 1 Cup AP flour
• 1 tsp baking powder
• 2 tsp lime zest
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 8 Large eggs
• 1/2 Cup brown sugar
• 4 Tbsp melted butter
• 1 tsp vanilla extract

For the three milk syrup:

• 1/2 Cup coconut milk
• 1 12 ounce can evaporated milk
• 1 14 ounce can sweetened condensed milk

For the whipped cream topping:

• 2 Cups heavy cream
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract
• 1Tbsp lime zest

Instructions

1. Pre-heat the oven to 350 degrees.
2. Grease a 13x9 baking dish/cake pan.
3. Toast the coconut in a dry skillet until lightly browned.
4. Remove from the heat.
5. Sift the flour and baking powder and add 1/2 cup of the toasted coconut, lime zest, nutmeg and salt.
6. Beat the eggs and brown sugar in a stand mixer with a wire whisk until light and fluffy, about 10 minutes.
7. Slowly pour in the melted butter, then stir in the flour mixture until the batter is an even shade of brown.
8. Pour the batter into the cake pan and bake for 20-25 minutes.
9. Let cool for 15 minutes.Mix the three milks together in a bowl.
10. Once the cake has cooled, poke holes all over with a fork.
11. Slowly add the milk mixture, you wont need all of it but you can use the leftovers to add to each persons slice if they like the extra richness...or you could just drink it
12. Cover and refrigerate overnight.
13. Whip the heavy cream with the sugar and vanilla.
14. Once whipped into soft peaks stir in the lime zest.
15. Spread over the cake and top with the leftover toasted coconut.
16. Store in the fridge where it will keep for several days.