Coconut Macadamia Nut Tres Leches Cake

A delicious twist on the classic tres leches cake, this recipe incorporates the tropical flavors of coconut and crunchy texture of macadamia nuts.

Ingredients:

For the cake:

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened coconut milk
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped macadamia nuts

For the tres leches mixture:

• 1 cup evaporated milk
• 1 cup heavy cream
• 1 cup sweetened condensed milk

Instructions:

1. Preheat your oven to 350°F (180°C). Grease and flour a 9x13-inch baking dish.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large mixing bowl, whisk together the coconut milk, butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the shredded coconut and chopped macadamia nuts.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Tres Leches Mixture:

1. In a small bowl, whisk together the evaporated milk, heavy cream, and sweetened condensed milk.
2. Once the cake is done baking, let it cool in the pan for 10 minutes.
3. Poke holes all over the top of the cake with a skewer or fork.
4. Pour the tres leches mixture evenly over the top of the cake.
5. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.

Serving:

1. Just before serving, sprinkle shredded coconut and chopped macadamia nuts on top of the cake.
2. Slice and serve. Enjoy!