Strawberry-Coconut Tres Leches Cake | Redpath Sugar

Ingredients

• 1⅓ cup (192 g) strawberries, fresh (washed, pat dry, hulled) or frozen
• ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
• 1 cup (250 ml) canned coconut milk
• 1 cup (250 ml) evaporated milk
• ⅔ cup (167 ml/208g) sweetened condensed milk
• 2 tbsp (30 ml) coconut or dark rum (optional) (see Chef’s Tips)
• 1⅔ cup (208 g) all-purpose flour
• 1 tsp (5 g) baking powder
• ½ tsp (3 g) salt
• ¼ tsp (1 g) baking soda
• ½ cup (125 ml) canned coconut milk (see Chef’s Tips)
• 3 tbsp (39 g) coconut oil
• 5 large eggs
• 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
• 2 tsp (10 ml) pure vanilla extract (see Chef’s Tips)
• 1¾ cups (438 ml) heavy cream (35%)
• ½ cup (60 g) Redpath® Icing Sugar
• Fresh strawberries
• Shredded or flaked coconut (toasted or untoasted)
• Ground cinnamon (optional)