Strawberry Coconut Tres Leches Cake

Preheat the oven to 350°F, and spray an 8” x 8” baking dish with cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk the eggs, sugar, coconut milk, and coconut oil. Mix the dry ingredients into the wet ingredients until well combined. Pour the batter into the prepared pan, and bake the cake for 35 mins, or until a mostly clean toothpick comes out with only crumbs.

While the cake bakes, make the hibiscus strawberry sauce. In a saucepan on low heat, dissolve a ½ cup of sugar into a ½ cup of water. Add the dried hibiscus flowers, and bring to just a boil. Remove from heat, and strain out the flowers. Stir in strained Bonne Maman Strawberry Preserves.