Tres Leches Cake Recipe

Ingredients:

• 1 1/2 cups all-purpose flour, plus more for dusing pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 5 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• TOPPING:
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• OPTIONAL:
• Ground cinnamon
• Toasted unsweetened coconut flakes

Directions:

1. Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
2. In small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In bowl of electric mixer, cream butter and sugar on medium-high speed until light and fluffy. Add eggs, one at a time, beating well on medium speed after each addition. Mix in 1 teaspoon vanilla.
4. With a spatula, fold in flour mixture a third at a time, just until combined. Pour batter into prepared pan. Bake 25 to 30 minutes or until a pick inserted in center comes out clean. Cool on wire rack.
5. In a medium bowl, whisk together the three milks. Poke holes across surface of cake with fork or skewer. Pour milk mixture slowly over top of cake.
6. In a clean bowl, whip together heavy cream, powdered sugar, and 1 teaspoon vanilla. Spread over top of cake. Refrigerate until ready to serve, at least 30 minutes and up to 2 days. Sprinkle with cinnamon and coconut flakes before serving, if desired.