- 1 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 6 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 14-ounce can condensed milk
- 1/2 cup evaporated milk
- 1/2 cup coconut milk
- Butter to cover baking pan
- Preheat the oven to 325 degrees, and move the rack to the middle of the oven.
- Grease a 9x13 baking pan until well coated. Sift the flour into a mixing bowl, making sure to remove any lumps. Add the cinnamon and set aside.
- In two separate mixing bowls, divide the egg whites from the yolks. Add sugar and vanilla to the egg yolks and mix on high speed until smooth, about 3 to 4 minutes. Set aside.
- On high speed, whip the egg whites until stiff peaks form, about 2 minutes.
- Using a spatula, gently fold the egg whites into the egg yolk and sugar mixture.
- Gently sprinkle the flour, about 1/4 cup at a time, into the eggs and fold until combined. Pour batter into the baking pan. Bake for about 20 to 25 minutes or until toothpick comes out clean.
- While cake is baking, combine the “tres leches”— coconut milk, condensed milk and evaporated milk — in a clean mixing bowl and set aside.
- Remove the cake from the oven and place on a wire cooling rack. Allow the cake to cool for about 15 minutes. Using a fork, poke holes throughout the cake. Slowly pour the tres leches mixture on top of the cake. Cover and refrigerate cake for at least 3 hours to overnight.
- Plating tip: Cut cake into circles using a cookie cutter, top with lime zest whipped cream and coconut flakes for that extra tropical garnish.