Coconut-Lime Christmas Tres Leches Cake

1.Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

2.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3.In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4.Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5.Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing until just combined.

6.Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7.In a large bowl, whisk together the sweetened condensed milk, evaporated milk, coconut milk, lime juice, and lime zest until well combined.

8.Once the cake is completely cooled, poke holes all over the surface using a fork or a skewer. Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, preferably overnight.

9.Before serving, whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream evenly over the top of the cake.

10.Sprinkle the toasted coconut flakes over the whipped cream layer. For a festive touch, use a zester to create star-shaped lime zest and decorate the top of the cake with them.

11.Slice and serve chilled, enjoying the tropical flavors of coconut and lime in this delightful Christmas treat.