Toasted Coconut Tres Leches Pound Cake

• servings: 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 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.

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

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.