Coconut Caramel Tres Leches 🥥🍰🥛🤎 - For the batter: - 4 large eggs, separated - 150g granulated sugar - 100g milk - 160g all purpose flour - 8g baking powder - 1 teaspoon vanilla bean paste or ground vanilla For the milk mixture: - 150g milk - 250g coconut milk (full fat) - 200g sweetened condensed milk For the coconut caramel: - 100g sugar - 50g water - 40g unsalted butter, cut into cubes at room temperature - 100g heavy cream (warmed up slightly) - 30g desiccated coconuta Frosting: - 350g Whipping cream - 70g sugar Instructions: 1. Preheat the oven to 170C (fan), line and grease a 20x25 cm baking tin. 2. To prepare the batter, separate the egg whites from the egg yolks. 3. First, beat the egg whites with half of the sugar until stiff peaks form, then set aside. 4. In another bowl, mix the egg yolks with the sugar until pale and fluffy. 5. Then add the vanilla, pour in the milk, sift in the flour and the baking powder. Mix until incorporated. I recommend using an electric mixer here. 6. Next, pour the egg yolk mixture of the fluffy egg whites and gently fold it in. Do this slowly, to avoid deflating the batter. 7. Pour the batter into your prepared baking tin and bake in the preheated oven for about 40 to 45 minutes. 8. Once ready, take it out the oven, remove the baking paper from under and let it cool slightly on a wire rack. (Cool it until it’s just slightly warm, not fully cold) 9. In the meantime, prepare the milk mixture by whisking together the coconut milk, whole milk and sweetened condensed milk. 10. Once the cake has slightly cooled down, place it back in the baking tin, poke holes in it using a fork and pour the milk mixture all over it. 11. Let it fully absorb, then cover and place it in the fridge for a minimum of 4 hours or overnight. 12. While the cake is chilling in the fridge, prepare the caramel sauce. 13. In a small saucepan combine the sugar and the water. Over medium heat, let the sugar fully dissolve without stirring. 14. Once the sugar has dissolved, increase the heat to medium high and let the mixture simmer without stirring, until it turns into an amber color. 15. As soon as the mixture reaches a nice amber color, take it off the heat and immediately whisk in the warmed up cream. Make sure to add the cream gradually in order to avoid the caramel to harden or become lumpy. 16. Next, whisk in the butter and the salt; and lastly, the coconut. 17. Pour the caramel in a heat resistant jar and let it completely come to room temperature, then place it in the fridge for a few hours to set. 18. The next day, take the cake out the fridge. 19. Top with a layer of the caramel, then lastly, with a thick layer of whipped cream. 20. Store jn the fridge covered for 2 days. Enjoy! #tresleches #treslechescake #coconut #coconutcake #asmr #baking #asmrvideo #asmrsounds #baker #foodblogger #foodblog - @welcometoangieskitchen