Coconut Milk Tres Leches Recipe (dairy free)

I've been eating 100% dairy free for six months now. I decided to experiment with a dessert to take to dinner at our friends' last night. It was a success! Here's my recipe, based on one from the Pioneer Woman. Note that while she rated the degree of difficulty as "easy," I'd say it's more like "medium." I mean you have to separate eggs...that takes skill!

INGREDIENTS

Cake

• 1 cup flour
• 1-1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 5 eggs, divided 
• 1/2 cup + 1/4 cup sugar
• 1/2 teaspoon vanilla 
• 1/3 cup unsweetened vanilla almond milk 
• 1 can coconut milk  
• 1 can sweetened condensed coconut milk

Topping

• 1 container Cocowhip, thawed
• 1/2 cup toasted shredded coconut
• zest of 1-3 limes, depending on how limey you like things

INSTRUCTIONS 
Preheat oven to 350 degrees.

Spray a 9 x 13 inch pan liberally until coated. (Use a dairy-free cooking spray)

Whisk together flour, baking powder, and salt in a large bowl.

Separate eggs.

Beat egg yolks with 1/2 cup sugar on high speed until yolks are pale yellow. (Use the paddle attachment for Kitchen Aid). Add in almond milk and vanilla. Mix until combined.

Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. (Use the whisk attachment for Kitchen Aid.) With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined.

Pour into prepared pan and spread to smooth out the surface.

Bake for 30-40 minutes or until a toothpick inserted in center comes out clean.
Note: If you need to toast some shredded coconut for the topping, now is a great time to do it. Line a baking sheet with parchment paper and sprinkle coconut in a thin layer. Toast for 5-6 minutes, stirring once. Watch it closely so it doesn't burn!

Allow cake to cool completely. When cake is cool, pierce the surface with a fork or toothpick all over. You're making small holes for the delicious filling to ooze into :)

Whisk together coconut milk and sweetened condensed coconut milk in a small pitcher, or a bowl with a pour spout. Slowly drizzle the milk mixture all over the cake, and don't forget the edges. Mine started "ponding" when I had about 1/2 cup of liquid left, so I stopped. Your results may vary.

Allow the cake to absorb the milk mixture for at least 1 hour, and preferably overnight. (Store in the refrigerator).

Just before serving, spread Cocowhip over the surface of the cake. Mix the toasted coconut and lime zest together in a small bowl. Sprinkle over the top of the cake.

Cut into squares and enjoy! Best when served cold.