Coconut Tres Leches Cake

• FOR THE CAKE:
• 1-1/2 cup Flaked Coconut, Divided
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 2 teaspoons Lime Zest
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Kosher Salt
• 8 Large Eggs
• 1/2 cups Brown Sugar
• 4 Tablespoons Melted Butter
• 1 teaspoon Vanilla Extract
• FOR THE MILK SYRUP:
• 1/2 cups Coconut Milk
• 1 can (12 Oz. Size) Evaporated Milk
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• FOR THE CREAM TOPPING:
• 2 cups Heavy Cream
• 2 Tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Lime Zest

1. For the cake:
2. Preheat the oven to 350u0b0F. Grease a 13x9 baking dish/cake pan.
3. Toast all of the coconut in a dry skillet until lightly browned. Remove from the heat. Sift the flour and baking powder and add 1/2 cup of the toasted coconut, lime zest, nutmeg and salt. (You'll use the remaining toasted coconut for garnish.)
4. Beat the eggs and brown sugar in a stand mixer with a wire whisk until light and fluffy, about 10 minutes. Stir in the vanilla. Slowly pour in the melted butter, then stir in the flour mixture until the batter is an even shade of brown.
5. Pour the batter into the cake pan and bake for 20-25 minutes. Let cool for 15 minutes.
6. For the milk syrup:
7. Mix the 3 milks together in a bowl. Once the cake has cooled, poke holes all over with a fork. Slowly add the milk mixture; you won't need all of it but you can use the leftovers to add to each person's slice if they like the extra richness. Or you could just drink it.
8. Cover and refrigerate overnight.
9. For the cream topping:
10. Whip the heavy cream with the sugar and vanilla. Once whipped into soft peaks, stir in the lime zest. Spread over the cake and top with the remaining toasted coconut.
11. Store cake in the fridge, where it will keep for several days.

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Taken from tastykitchen.com/recipes/desserts/coconut-tres-leches-cake-2/ (may not work)