Coconut, Caramel, Cinnamon 3 Milk Cake (3C3M Cake)
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Ingredients
- Ingredients for Cake:
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups all-purpose flour
- 5 eggs separated
- 3/4 cup + 1/4 cup sugar (for separate use)
- 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 cup butter (melted)
- Ingredients for 3 Milks:
- 1/4 cup heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1/2 tsp cinnamon
- Ingredients for Whipped Icing:
- 1 pint heavy whipping cream
- 3 tbsp sugar
- Ingredients for Toppings:
- 6 oz. caramel sauce
- 1/2 tsp cinnamon
- 8 oz. sweetened coconut flakes
Instructions
- Preheat oven to 350 degrees. Grease and lightly flour a 9x13 inch cake pan. In a large bowl, mix flour, baking powder and salt. Separate the eggs. Using a mixer, beat egg yolks with 3/4 cup sugar on high speed until yolk mixture is a pale yellow. Stir in milk, vanilla extract and melted butter. Add flour mixture and stir to combine.
- In a separate bowl, beat egg whites on high speed until soft peaks begin to form. Add remaining 1/4 cup sugar and continue to beat the egg whites into stiff peaks. Gently fold egg whites into the batter until combined.
- Pour and spread evenly into cake pan. Bake cake for 25 to 35 minutes or until toothpick comes out clean. Let cool.
- After cake has cooled, poke holes throughout the cake using handle of wooden spoon.
- Mix together heavy cream, condensed milk, evaporated milk and cinnamon. Pour the milk mixture over cake to cover holes. Allow cake to absorb milk.
- Combine heavy whipping cream and sugar. Whip until thick or desired consistency. Spread the whipped topping over the entire cake. Drizzle with caramel and cinnamon. Sprinkle with sweetened coconut flakes.
- Refrigerate until ready to serve Refrigerate any remaining cake.