Instant Pot Peaches and Cream Coconut Tres Leches Cake
Ingredients:
For the Cake
5 eggs, separated
1 cup sugar, divided
⅓ cup milk
1 tablespoon vanilla extract
1 cup all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
For the Coconut Tres Leches Sauce
1 14 oz can sweetened condensed milk
1 13 oz can lite coconut milk
½ cup half and half
1 teaspoon coconut extract (optional)
For the Vanilla Whipped Cream
2 cups heavy cream
¼ cup powdered sugar
2 teaspoons vanilla extract
For Serving
sliced or chopped fresh peaches, extra Coconut Tres Leches Sauce, toasted coconut
Directions:
Spray a 7 inch cake pan with nonstick spray.
In a large mixing bowl, add the egg yolks and ¾ cup sugar and beat on medium-high speed until pale yellow and doubled in volume, 3-4 minutes. Scrape the sides of the bowl. Add ⅓ cup milk, vanilla, flour, baking powder, and salt and beat on low speed just until combined.
In a second mixing bowl add the egg whites and beat with an electric hand mixer at medium-high speed until soft peaks form. Sprinkle in remaining ¼ cup sugar and continue to beat until stiff peaks form.
Add egg whites to the cake batter and gently stir until combined. Carefully spoon the batter into the cake pan and smooth the top.
Add 1 1/2 cups of water to the pressure cooker pot and place a trivet inside. Put the cake pan on the trivet. (Use a foil sling to help make removing the cake pan easier.)
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 55 minutes.
When pressure cooking is complete, use a natural release for 15 minutes and then release any remaining pressure.
Carefully remove the cake pan to a wire rack to cool a bit.
While the cake cools prepare the Coconut Tres Leches Mixture. In a medium bowl, pour the sweetened condensed milk, coconut milk, half and half, and coconut extract and whisk well to combine.
Using a fork, skewer, or the handle of a thin wooden spoon, poke several holes all over the top of the cake. Pour about two thirds of the coconut tres leches mixture over the cake allowing it to soak in with each drizzle. Reserve about a third of the mixture for serving. Cover the cake and refrigerate for at least 3 hours, or until milk is soaked in and the cake is chilled.
Prepare Vanilla Whipped Cream by adding heavy cream, powdered sugar, and vanilla to a medium bowl. Use an electric hand mixer to beat until thick. Store covered in refrigerator until ready to use.
Serve cold with a dollop of whipped cream, a spoonful of chopped peaches, a sprinkle of coconut, and a splash of extra coconut tres leches sauce.
Best eaten the same day. Leftovers can be stored in the refrigerator.
