Coconut Tres Leches Cake

INSTRUCTIONS

• 1 Preheat oven to 350°F. Mix flour, 2 teaspoons of the pumpkin pie spice and salt in small bowl. Set aside. Beat egg yolks and 3/4 cup of the sugar in large bowl with electric mixer on high speed 5 minutes or until light and fluffy and doubled in volume, scraping sides of bowl occasionally. Gradually beat in 1/2 of the flour mixture, 1/4 cup of the milk, vanilla, then remaining flour mixture on low speed until well blended, scraping sides of bowl occasionally
• 2 Beat egg whites in clean large bowl with electric mixer on high speed 2 minutes or until soft peaks form. Gradually beat in 1/4 cup of the remaining sugar until stiff peaks form. Stir 1/3 of the egg white mixture into the batter until well blended. Gently stir or fold in remaining egg white mixture. Pour evenly into greased 13x9-inch baking pan
• 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Meanwhile, mix remaining 1 cup milk, sweetened condensed milk, coconut milk and remaining 1 teaspoon pumpkin pie spice in medium bowl until well blended. Reserve 1 1/2 cups of the milk mixture in refrigerator to serve with cake. Poke holes in warm cake with kitchen fork at 1-inch intervals, moving fork side to side to enlarge holes slightly. Pour remaining milk mixture slowly over cake. (Milk mixture will be slowly absorbed by the cake.) Cool completely. Cover
• 4 Refrigerate at least 3 hours or overnight for best results. Beat cream and remaining 2 tablespoons sugar in medium bowl with electric mixer on high speed until stiff peaks form. Frost cake with whipped cream. Refrigerate until ready to serve. Pour a small amount of reserved milk mixture onto each dessert plate before placing a slice of cake on it