Tres Leches Cake

Preheat oven to 350º. Grease and flour a 13"x9" baking dish.

Sift together the flour and baking powder and set aside. Separate eggs yolks from egg whites and beat whites with electric hand mixture until fluffy. In separate large bowl, cream the softened butter. Add in egg yolks and mix. Add in sugar and vanilla extract and mix well. Add in flour mixture a little at a time and continue mixing until well combined. Fold in egg whites using a rubber spatula and mix until just barely combined. Pour cake batter into greased and floured pan and spread evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Once out of the oven, let cake cool, at least to room temperature.

In large bowl, combine coconut milk (or whole milk, if you choose), sweetened condensed milk, and evaporated milk and mix until fully combined.

Use a fork to poke holes in the cooled cake. The whole cake should be covered in holes that reach to the bottom of the pan. Then pour enough of the milk mixture to completely cover the cake. (Hint: Any leftover milk can be used when you serve the cake, or you can use it as coffee creamer.) Place in refrigerator a minimum of 2 hours, allowing the milk to saturate into the cake. The cake will soak up much of the milk, but there should still be milk pooled at the bottom.

When cake is ready for frosting, place chilled heavy whipping cream into a large bowl and using an electric hand mixer, beat until it starts to thicken. Add in powdered sugar (It's helpful if you sift the powdered sugar before adding) and vanilla extract, and continue beating on high until you have stiff peaks. Then use whipped cream to frost cake.

Top with fresh fruit of your choice, sprinkle with cinnamon, and enjoy!

Tres Leches Cake must be stored in refrigerator.