Coconut milk is one of my favorite ingredients to use in both sweet and savory items- I even have a cornbread recipe in my roster that uses coconut milk!
I have never made tres leches cake before but was intrigued by the swap of evaporated milk for coconut milk. The recipe was straightforward and the timing was accurate mixing the batter.
Since I made only half the recipe, I ended up using a 1/4 sheet pan, which may have made the cake slightly thinner. It cooked faster and the cake was browning at the edges and pulling away from the sides in 30 minutes.
A little more guidance about how long the total time for soaking would have been helpful. I did go slowly but as the recipe noted, it did look like too much liquid so I did end up keeping a little leftover drizzle.
I kept the cooled cake in the fridge for 4 hours before making the whipped cream frosting. Despite looking like the cake was drowning, the finished cake was not as soaked as I expected, so I could certainly have used more of the liquid.
My favorite flavors of the cake were the toasted coconut and lime zest in the whipped cream. Tres leches cake is always very sweet, blame the sweetened condensed milk, but I would have enjoyed a little less sugar and additional lime notes inside of the cake.
I will certainly return to this recipe. It is an easy crowd-pleasing dessert to make for a dinner party and big bonus you can make it ahead and it will only get better with more soaking time.
