Coconut Tres Leches

Preheat the oven to 350 degrees F (180 degrees C). Grease a 13 x 9-inch baking pan.

Sift All-Purpose Flour (2 cups), Baking Powder (2 tsp), Simply Organic Cinnamon, Ground (1 tsp), and Salt (1 tsp) in a medium bowl.

Beat the Egg Whites (6) in a large mixer bowl until soft peaks form. With the mixer on, gradually beat in Granulated Sugar (1 1/3 cups). Beat in the Yolks one at a time, beating well after each addition.

Alternately beat in the flour mixture with 1/2 cup Non-Fat Milk (1/2 cup) starting and ending with the flour mixture. Beat in Pure Vanilla Extract (1 Tbsp). Pour the batter into the prepared pan and spread evenly.

Bake for 28 to 30 minutes or until the wooden pick inserted in the center comes out clean. Cool in a pan on a wire rack for 10 minutes. While the cake is cooling, make the tres leches sauce.

Whisk together the Light Coconut Milk (1 can), La Lechera® Sweetened Condensed Milk (1 can), and the remaining 1/2 cup Non-Fat Milk (1/2 cup) in a large bowl.

Poke holes all over the cake using a wooden pick, skewer, or fork, penetrating to the bottom of the cake and making sure the edges are pierced. Slowly pour tres leches sauce over the entire cake. Make sure to get around the edges. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

Beat the Kemps Heavy Whipping Cream (1 cup), Granulated Sugar (1 Tbsp), and Pure Vanilla Extract (1/2 tsp) on high speed until stiff peaks form.

Carefully spread whipped cream over the surface of the cake. Sprinkle with Toasted Coconut Flakes (to taste) if desired.