Coconut Tres Leches Cake

-Mom

1 1/2 C flour + 1 tablespoon
1 tsp baking powder
1/2 tsp salt
1/4 C unsalted butter, at room temperature
1 C sugar
5 large eggs
2 tsp vanilla extract (1 1/2 tsp for cake--1/2 tsp for whipped cream)
1/2 tsp coconut extract (1/4 tsp for cake--1/4 tsp for whipped cream)
1 C half and half or cream
1 C sweetened condensed milk
1 C full-fat canned coconut milk

Whipped Cream: 2 C whipping cream, cold + 3-4 T powdered sugar
Garnish:  2 C toasted flaked coconut + maraschino cherries

Preheat oven to 350 degrees F.  In a bowl, sift together flour, baking powder and salt.  Set aside.

In the bowl of your electric mixer, beat butter until smooth and creamy.  Add in sugar and beat on medium-high speed until fluffy, about 2-3 minutes, scraping down the sides as needed.  With the mixer on low speed add in each egg one at a time, mixing to combine and again scraping down sides.  Add in 1 1/2 tsp of vanilla extract and 1/4 tsp coconut extract, mixing until combined.  With the mixer on low, add dry ingredients in three increments, only mixing until just combined and no dry spots remain.  Pour into greased 9x13 inch pan and bake for 20-25 minutes.

While the cake is cooling, whisk together the coconut milk, half and half and condensed milk.

Once the cake has cooled, poke holes in it (make sure they go almost to the bottom) using a toothpick, skewer or fork.  Slowly spoon the milk mixture over top. If you have a turkey baster or meat injector, you can inject the cake with the milk. 

Refrigerate for at least 6 hours.

To frost:  In the bottom of your electric mixer, beat whipping cream until peaks form and it is stiff enough to use as frosting.  Mix in the rest of the vanilla and coconut extract and powdered sugar.  Place in the fridge until ready to use.  Once ready to frost, spoon on top of cake.  Then sprinkle with toasted coconut.  Best when refrigerated.