TOASTED COCONUT TRES LECHES POUND CAKE
MAKES 1 (9-INCH) FLUTED CAKE
Inspired by the traditional Latin dessert, this cake is rich, sweet, and best served straight from the pan.
1½ cups unsalted butter, softened2½ cups sugar1 tablespoon cornstarch3 cups all-purpose flour, divided
8 large eggs, divided1 cup unsweetened flaked coconut, toasted1 teaspoon coconut extract
1 (14-ounce) can sweetened condensed milk1 (6-ounce) can evaporated milk1 cup coconut milk
1. Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.
2. 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…
