Strawberry Coconut Tres Leches Cake
Easy
Mother's Day
Spring
Strawberry
9
1 hr + 35 mins of bake time
Steps
- 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.
- In a small bowl, add the gelatin powder to ½ cup of cold water, and allow to soften and “bloom” for 3 mins. Add the water and gelatin mixture to the hot syrup, mix thoroughly, and set aside.
- Allow the cake to cool on a rack for 15 mins. Once it’s cooled, use the handle of a wooden spoon or skewer stick to poke holes all over the cake (spaced about 1 inch apart.) Next, carefully pour the syrup all over the cake, allowing it to fall into holes. Cover the cake with plastic wrap, and let it cool in the fridge for at least 4 hours.
- Make the whipped topping. Using a mixer, whip the heavy whipping cream, coconut extract, and powdered sugar until soft peaks form. After the cake is set, cooled from the fridge, and ready to eat, add the whipped topping, plus fresh strawberries if desired.
