Pastel de Tres Leches

• 1 stick butter (8 tablespoons), melted and cooled, plus more for the pans
• 6 large eggs, separated
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup all-purpose flour
• 2 1/2 cups milk
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk
• 1 fresh coconut
• 2 cups heavy cream
• Assorted tropical fruits, such as pineapple, star fruit, mango, and pepino, for garnish

1. Heat the oven to 350F.
2. Generously butter a 9 x 13-inch glass baking pan.
3. In an electric mixer fitted with the whisk attachment, combine the egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
4. Add the yolks to the whites, beat until combined.
5. With the mixer running slowly, add the sugar until combined.
6. Remove the bowl from the mixer.
7. Using a rubber spatula, fold in the butter.
8. Sift 1/4 cup flour on top of the mixture, and fold in to combine.
9. Repeat with the remaining flour, folding in 1/4 cup at a time.
10. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes.
11. Remove from the oven, and transfer to a wire rack.
12. About 5 minutes before the cake is done, whisk together the 3 milks, and set aside.
13. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake.
14. The cake should absorb all the liquid within 3 to 5 minutes.
15. Set the cake aside, and let stand until cool.
16. Cover the cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
17. Before serving, heat the oven to 450F.
18. Place the whole coconut in the oven, and bake for 20 minutes.
19. Remove from the oven, and, using an awl or a screwdriver, pierce the 3 eyes of the coconut.
20. Turn over, and drain the liquid.
21. Using a hammer, break open the coconut.
22. To remove the meat from the shell, insert a small spatula or grapefruit knife between the flesh and the shell to pry the meat out in large pieces.
23. Using a vegetable peeler, shave off thin curls of coconut.
24. Transfer the curls to a baking sheet, and let stand uncovered for 30 minutes.
25. Place in the oven, and bake until the edges are golden, about 10 minutes.
26. Remove from the oven, and set aside until cool.
27. The curls can be stored in an airtight container for up to 5 days, or frozen for future use.
28. When ready to serve the cake, whip the cream to soft peaks.
29. Slice cake into 12 servings, top with whipped cream, and serve with the fruits and toasted coconut curls.

butter, eggs, baking soda, salt, sugar, flour, milk, milk, condensed milk, fresh coconut, heavy cream, tropical fruits

Taken from www.epicurious.com/recipes/food/views/pastel-de-tres-leches-393100 (may not work)