I adore coconut. Since the time I was a little girl and I could get coconut slices on the street of Milan, I have always loved the nutty flavor and crunchy albeit still soft texture of fresh coconut. Though, I never baked with coconut before coming to the United States. And every time I see a recipe with coconut in it, I almost can taste it in anticipation.
As you probably know from previous posts, Tessa Huff is one of my favorite bloggers and bakers. She shared a recipe for a Coconut Tres Leches Cake that intrigued me for a couple of reasons. First of all, I never made a tres leches cake. Second, it had coconut in it, and third, it only called for egg whites, of which I had plenty – see all my lemon curd recipes.
Here is my gluten-free version.