Pistachio Tres Leche Cake with Coconut Whipped Cream

It was my dad’s 60^th birthday this last week so we all celebrated by throwing him a surprise party and going to CCR! We were having tacos for dinner and I know how much he loves his pistachios. There’s always a bowl down in his basement.  So I was in charge of bringing the dessert and I decided on this pistachio tres leche cake with coconut whipped cream. It’s a cake with, ‘three milks’ soaked into it. The idea is to have a piece of cake and a glass of milk together in one. It’s amazing, so rich and moist!. No one will be disappointed with this cake, it was a big hit! This is my husbands favorite cake as well, whenever we go out, we look for it on menus and have to get it. Happy birthday Dad!

Pistachios Tres Leche Cake

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp. baking powder
• 2 packages instant pistachio pudding
• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 5 eggs
• ½ tsp. vanilla extract
• 14 oz. can sweetened condensed milk
• 12 oz. can evaporated milk
• 1 cup whole milk
• 1/3 cup brandy (optional)
• 1 cup chopped pistachios for garnish on top

Directions

Preheat oven to 350 degrees F.

Grease a 9×13 inch glass or metal baking dish.

Sift together flour, baking powder and pistachio pudding powder in small bowl and set aside.

In a large mixing bowl with paddle attachment cream together the butter and sugar until light and creamy. Add eggs one at a time mixing in between, add vanilla extract. Make sure to scrap down the side so everything gets incorporated. Gradually add flour mixture and mix again until the batter comes together. Pour into prepared baking dish and spread out to even layer. Bake for 30 minutes until slightly golden and when you insert a toothpick it comes out clean. Let cool

In a small bowl whisk together the condensed, evaporated, whole milk and the brandy.

Poke holes in the cake with a fork. Gradually pour the milk mixture over the cake and let it all soak in. Make sure to get every last bit in that cake. Refrigerate for at least an hour.

Coconut Whipped Cream

Ingredients

• 2 cups heavy whipping cream
• ¼ cup sugar
• 1 tsp. vanilla extract
• 1 cup shredded sweetened coconut

Directions

In a large mixing bowl with whisk attachment, beat the heavy cream until foamy and add the vanilla and sugar. Then gradually turn the speed up until you have stiff peaks. About 3-4 minutes. Make sure not to over whip. Then gently fold in the coconut flakes and spread over cooled cake. Sprinkle chopped pistachios over the top and serve!

Happy 60th birthday Video