Caramel Coconut Tres Leches Cake

Instructions

1. Preheat the oven to 350°F. Generously butter the inside and sides of a 8 or 9 inch round cake pan* and line with a parchment round. Sprinkle with flour- set aside.
2. In a large mixing bowl, combine the egg yolks and 1/2 cup of the sugar. Whisk until smooth and creamy. Set aside.
3. In a very clean stand mixer bowl or a large mixing bowl, Beat egg whites on medium high using a whisk attachment until soft peaks form. Gradually add the sugar while the mixer runs and continue beating until stiff peaks form.
4. Pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Add half of the flour and continue to gently fold, being careful to not deflate the egg whites. Repeat with another third of egg whites, the rest of the flour, and the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
5. Pour the batter into the prepared pan. Bake for 20-30 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean.
6. Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Peel off the parchment, then flip the cake right side up so it can cool.
7. While the cake is baking, combine the soak ingredients in a liquid measuring cup and set aside.
8. After the cake has cooled for about 15 minutes, use a fork to prick it all over, not forgetting the sides, edges and all over the top. Try to get pretty close to the bottom of the cake.
9. Use a spoon or pour the soaking liquid over the cake, a little at a time, waiting for it to absorb before adding more. I would use the spoon and gently press the liquid into the cake** It may seem like a lot of liquid, but use as much as you can to soak the cake.
10. Chill the cake in the fridge for an hour (or more) to really let the flavors soak and set.
11. Meanwhile whip the cream and once the cake is done chilling, dollop on the whipped cream, drizzle with extra dulce de leche and sprinkle on the toasted coconut.
12. Store in the fridge until you're ready to serve.