COCONUT TRES LECHES CAKE (INSPIRED BY UNCLE BOON'S/THAI DINER)

For the Coconut Tres Leches Cake

Preheat the oven to 350 °F. Prepare an 8 inch springform pan with baking or nonstick spray and parchment paper.

Combine the flour, baking powder, and salt in a medium bowl. Whisk to combine.

In the bowl of a stand mixer, whip the egg yolks and about ¾ of the sugar to ribbon stage, thickened and pale in color. Reserve until ready to use.

In another bowl of a stand mixer, begin whipping the egg whites. Once frothy, slowly pour in the remaining ¼ of sugar. Whip the meringue to medium stiff peaks.

Meanwhile, fold the dry ingredients, cooled melted butter, and coconut milk into the whipped egg yolks.

Fold about ⅓ of the whipped egg whites into the egg yolk mixture until mostly combined with a few streaks of meringue remaining.

Fold in the remaining egg whites until just combined, making sure not to over mix the batter which will result in a dense cake.

Deposit the batter into the prepared pan.

Bake the cake for 38-42 minutes or until baked through.

Allow the cake to cool for 15 minutes before poking holes all over the cake with a large fork.

Pour the Coconut Soak in about 4 additions over the cake, waiting for the soak to be absorbed before adding the next addition.

Cover and refrigerate the cake for at least 2 hours or up to 2 days.

When ready to serve, unmold the cake onto a serving platter, then top with Whipped Cream Topping, toasted coconut, and Candied Cinnamon Peanuts.

Slice and serve! Keep leftovers (if there are any) covered in the refrigerator for up to 3 days.

For the Coconut Soak

Combine all of the ingredients in a large portable vessel. Whisk to combine, then store at room temperature until ready to use.

For the Whipped Cream Topping

Add the sugar to a mortar and grind using a pestle until completely fine. Stir in the finely ground sugar into the cold cream.

Add the coconut sugar/heavy cream mixture and salt to a chilled bowl of a stand mixer. Using the whisk attachment, whipped until medium peaks form.

Keep chilled until ready to use, up to 2 hours.

For the Candied Cinnamon Peanuts

Combine the peanuts, sugar, and water in a large high-sided skillet.

Cook the peanuts while stirring constantly until the sugar begins to crystallize.

Turn the heat to low, stir in the cinnamon and salt, then continue cooking and stirring the peanuts until they become a medium amber color.

Transfer the candies peanuts to a large rimmed baking sheet lined with parchment paper.

Allow the peanut to cool to room temperature. Store in an airtight container for up to 1 week before using.