FOR THE CAKE: 5 large Eggs, divided and room temperature ½ cup Butter, softened 1 cup Granulated sugar 1 ½ teaspoons Vanilla extract 1 ½ cups All-purpose flour 1 teaspoon Baking powder ½ teaspoon Salt ¼ teaspoon Baking soda FOR THE TRES LECHE: 13.6 oz Coconut milk 14 oz Sweetened condensed milk 12 ounces Evaporated milk

Prep Eggs. Place the egg whites in a large bowl and the egg yolks in a small bowl, set aside. Beat the egg whites until stiff peaks form, about 3-4 minutes. Store the egg whites in the fridge until needed.

Remove Egg Whites. Remove the egg whites from the fridge and add the egg whites and the flour mixture to the wet ingredients, alternating sets, until everything is added. Be careful not to overmix.

Bake. Bake for 25-30 minutes, or until a toothpick comes out clean and the edges of the cake should pull away from the pan slightly.

Prepare the tres leche. In a bowl add the can of coconut milk. Microwave for about 30 seconds to remove any lumps. Add the sweetened condensed milk and the evaporated milk, stirring until combined.

Chill. Place the cake back inside the oven (make sure the oven is OFF), and leave it in for 10 minutes After 10 minutes, remove the cake from the oven and allow to cool before transferring to the fridge. You want the cake to chill in the fridge for about 6 hours

Prep whipped cream. Before serving, prepare the whipped cream by beating the heavy cream on high until soft peaks form. Add the powdered sugar and almond extract and mix well.

HOW TO MAKE IT AHEAD OF TIME If you want to make the three milk cake ahead of time, you can. But we recommend a slight modification. To make ahead, bake the cake and add the three milk mixture as described in a warm oven. Once the cake has cooled, cover it tightly in a plastic wrap or place in an airtight container. When you are ready to serve, make the whipped cream fresh. This helps prevent the whipped cream from falling in the fridge. If you are in a real pinch for time, you can use cheat with whipped cream from a can… but fresh whipped cream tastes so much better, it is worth the extra minute or two to make it!

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