I brought these to a housewarming party and they were destroyed and devoured in under 5 minutes. I don't think they need much more introduction than that. For the tres leches mixture I swapped in coconut milk instead of heavy cream and it was brilliant. The nuttiness of the unsweetened coconut milk cuts through the ultra-sweet condensed milk and balances it out perfectly. I made them mini just for cuteness, this recipe can be used for a regular sheet cake or even cupcakes,

1

Preheat your oven to 350 degrees and grease and flour a 13x 18 inch sheet pan (if making mini cakes) . Chop strawberries and set aside

2

Separate 5 eggs, putting whites in one bowl and yolks in the other, being very careful to not get ANY yolk in the whites to avoid problems whipping them up later.

3

Whip egg yolks and sugar together with an electric mixer until the mixture is pale yellow.

4

Sift flour,baking powder, and salt into the yolk mixture and mix until just combined.

5

In a separate bowl, beat egg whites until stiff peaks form, and slowly add in sugar. Getntly fold egg white mixture into cake batter.

6

Spread evenly into prepared pan and bake for 20 minutes until golden brown and toothpick comes out clean,

7

Allow to cool completely, then turn cake out onto a clean working surface . Using a cookie cutter, cut circles into the cake. (You will have some leftover scraps which you can save to make a parfait of sorts if you like)

8

Whisk together condensed milk, evaporated milk, and coconut milk. Poke holes in your cakes using a fork and pour milk mixture over your cakes. Refrigerate.

9

Whip your heavy whipping cream and add 3-4 tablespoons of powdered sugar.

10

Assemble your cakes! This is a somewhat sticky process but so, so worth it. Dollop some whipped cream on one cake layer, sprinkle liberally with chopped strawberries, top with another cake layer and whipped cream. Garnish with strawberry slices. Refrigerate cakes until ready to serve.

You can share...or not....

Mini Coconut Tres Leches Cakes

Makes 10 2-layer mini cakes

Cake:

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract

Tres Leches Mixture:
1/2 cup coconut milk
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk

Topping:
1 pint whipped cream

3 tablespoons powdered sugar

Strawberries, chopped and sliced for garnish

1.Preheat your oven to 350 degrees and grease and flour a 13x 18 inch sheet pan (if making mini cakes) . Chop strawberries and set aside

2.Separate 5 eggs, putting whites in one bowl and yolks in the other, being very careful to not get ANY yolk in the whites to avoid problems whipping them up later.

3 .Whip egg yolks and sugar together with an electric mixer until the mixture is pale yellow.

4 .Sift flour,baking powder, and salt into the yolk mixture and mix until just combined.

5 .In a separate bowl, beat egg whites until stiff peaks form, and slowly add in sugar. Getntly fold egg white mixture into cake batter.

6 .Spread evenly into prepared pan and bake for 20 minutes until golden brown and toothpick comes out clean,

7. Allow to cool completely, then turn cake out onto a clean working surface . Using a cookie cutter, cut circles into the cake. (You will have some leftover scraps which you can save to make a parfait of sorts if you like)

8.Whisk together condensed milk, evaporated milk, and coconut milk. Poke holes in your cakes using a fork and pour milk mixture over your cakes. Refrigerate.

9.Whip your heavy whipping cream and add 3-4 tablespoons of powdered sugar.

10 .Assemble your cakes! This is a somewhat sticky process but so, so worth it. Dollop some whipped cream on one cake layer, sprinkle liberally with chopped strawberries, top with another cake layer and whipped cream. Garnish with strawberry slices. Refrigerate cakes until ready to serve.