Coconut Walnut Tres Leches Cake with Strawberry Whipped Cream

This Coconut Walnut Tres Leches Cake is soaked in three different milks and topped with a real strawberry whipped cream with toasted coconut on the sides. Sounds so decadent but it's sugar free. I used Steviva Blend for baking and love how it bakes and tastes just like regular sugar!

This cake will need to soak for a few hours but you can make it a day a head and then add the coconut and whipped cream the next day or before serving. That's what I did since this cake is best served chilled. Chilling helps to hold the consistency.

I made this cake three times and took it to a Holiday party this weekend. It looked so pretty and was taste tested approved by all!

Typically Tres Leches Cakes are baked in 13x9 or sheet cake pans but I wanted a thicker cake so I used a spring form pan.

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 Ingredients-
 For the cake:

 1 cup all-purpose flour
 1 1/2 teaspoons baking powder
 1/4 teaspoon salt
 5 large eggs, separated
 1 cup Steviva Blend, dived in half
 1/3 cup milk
 1/2 teaspoon mexican vanilla extract
 1/2 teaspoon coconut extract
 1/2 cup chopped walnuts, dusted in 1 tsp. flour
 1/2 cup coconut milk, use canned, not refrigerated
 1/2 cup heavy cream
 1/2 cup half and half 
 1 1/2 cups toasted coconut

 Strawberry Whipped Cream-
  
 1 cup heavy cream 
 1 teaspoon Steviva Blend
 10 fresh strawberries, pureed 
  


 How to make-
 Pre heat oven to 350.
 Line a 9 inch spring form pan with parchment paper.

 1. In a large bowl sift the flour, baking powder and salt.  
 2. Separate eggs. Beat yolks on high with half the Steviva Blend until light yellow. Add the milk,     vanilla and coconut extract. Pour yolk mixture over flour mixture. Stir just until combined.
 3. Beat egg whites on high until soft peaks form. Add remaining Steviva Blend. 
 4. Fold into batter then fold in dusted walnuts.
 5. Pour batter into pan and bake for approx. 30 minutes or until toothpick inserted comes out clean.  
 6. Cool in pan for 15 minutes. Poke holes in cake with skewer. 
 7. In a bowl whisk together coconut milk, heavy cream and half & half. Pour onto cake and in holes then refrigerate a few hours before removing from pan.
 8. Make the whipped cream- In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl using a hand-held mixer, add the heavy cream, 1 teaspoon Steviva and pureed strawberries. Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
9.  Press toasted coconut on the sides of cake and top with strawberry whipped cream.