Celebrate Cinco De Mayo With Saguaro's Coconut Tres Leches

Saguaro is celebrating spring with a new menu and specials for Cinco de Mayo.

On WCCO Mid-Morning, owner Mandy Abdo Sheahan and Chef Rich Harrison shared the recipe for the very popular Coconut Tres Leches Cake.

Tres Leches Cake

Ingredients: Cake
2 cups flour
1 Tbps. Baking powder
12 eggs, separated
2 cups sugar
1 tsp. vanilla

Ingredients: Soak
2 cans coconut milk
2 cans sweetened condensed milk
2 cans evaporated milk

Directions:
Generously spray a cake pan and place parchment on the bottom.
Sift the flour and baking powder together in a small bowl and set aside.
In a stand mixer with a paddle attachment, whip the egg yolks, sugar and vanilla together until pale yellow and fluffy.
Using a whisk attachment, whip the egg whites to medium peaks.
Gently fold the egg whites into the egg yolk mixture until just combined.
In three parts, fold the flour mixture until just combined.
In a 350 degree oven, bake for one hour or until a toothpick comes out clean when poked in the center.
After the cake is cooled, remove the cake from the pan and cover the pan with plastic wrap, getting into the corners and letting the plastic hang off the sides to handle. Place the cake back into the cake pan.
Mix together the milks (coconut milk may be lumpy, heat first to remove) and prick the cake with a knife. Pour the mixture into the cake and cover, letting soak.
Once completely soaked in, place a cutting board on top of the cake pan and flip upside down. Remove the pan and the plastic wrap and slice.