Tres Leches Cake

Preheat oven to 350 degrees. Grease a 9X13 inch baking pan with cooking spray or butter and set aside. Separate the egg whites from the egg yolks into two separate small bowls.

In a large bowl combine flour, baking powder and salt.

In a stand mixer mixing bowl combine granulated sugar, 1 1/2 teaspoons of vanilla extract and egg yolks mixing with the paddle attachment until yolks turn pale yellow. Scrape the sides of the mixing bowl making sure all of the ingredients are mixed and pale yellow. Add 1/2 cup of coconut milk and stir just until combined. When using coconut milk, it can separate in the can when it's cold. I put my canned coconut milk in a warm place ahead of time to make sure it's not separated, also give it a shake just before opening.

Next add the yolks and sugar mixture into the dry ingredients and stir just until combined. Clean the stand mixer and fit with the whisk attachment.

Make meringue. Add egg whites to the stand mixer mixing bowl. Beat on high until stiff peaks form, a few minutes. Then gently fold the egg whites into the batter carefully just until stirred.

Pour the batter into the prepared cake pan. Bake for 25-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Once cake is baked, allow it too cool for 20 minutes.

Meanwhile make the milk mixture. In a large bowl combine one 12 ounce can evaporated milk, one 14 ounce can sweetened condensed milk and 1 cup of coconut milk stirring until combined. Set aside.

Poke holes all over the cake with a toothpick or fork. Carefully pour the milk a little at a time over the cake allowing it to absorb with every pour. Cover with plastic wrap and refrigerate cake for at least 2 hours.

Make whipped cream topping. In a stand mixer mixing bowl combine 2 cups of heavy whipping cream, 1 teaspoon of vanilla extract and 1 tablespoon of sugar. Whisk on high until stiff peaks form then spread the mixture on the cake.

Refrigerate or serve. Serve with a sprinkle of ground cinnamon. Enjoy!