Toasted Coconut Tres Leche Cake

Toasted Coconut Tres Leches Pound Cake

Rich and sweet, this potluck-perfect cake is great served right from the pan.
Yields: 16 servings

Ingredients
1 ½ cups unsalted butter, softened
2 ½ cups sugar
1 tablespoon cornstarch
3 cups all-purpose flour, divided
8 large eggs, divided
1 cup unsweetened flaked coconut, toasted
1 teaspoon coconut extract
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can evaporated milk
1 cup coconut milk

Directions:
Preheat oven to 325°. 

Spray a 15-cup Bundt pan with baking spray and lightly coat with flour.

In a large bowl, beat butter, sugar, and cornstarch with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. 

Add 1½ cups flour and 4 eggs, beating until combined. Add remaining 1½ cups flour and remaining 4 eggs, beating until combined. Beat in toasted coconut and coconut extract. 

Spoon batter into prepared pan. Rinse bowl.

Bake for 1 hour. Increase oven temperature to 350°, and bake for 15 minutes more.

In same bowl, combine condensed milk, evaporated milk, and coconut milk. Using a long wooden skewer, poke holes in warm cake. Slowly pour milk mixture over cake. Let cool at room temperature for 1 hour. Refrigerate until chilled before serving. Cover and refrigerate for up to 1 week.