Thai Tea Tres Leches

Directions

1. Preheat your oven or smoker to 395°F (202°C), and grease and flour a 9×13-inch or deep 6×9-inch pan.

2. For the soak, heat the evaporated and condensed milk in a small saucepan until just steaming. Add the Thai tea and let it steep for 5–7 minutes. Strain through cheesecloth or a fine mesh sieve, then stir in the coconut milk, tamarind, vanilla, and a pinch of salt. Let this cool while you prepare the cake.
3. To make the cake, separate the eggs. Combine the flour and baking powder in one bowl, and whisk the yolks, milk, tamarind, and vanilla in another. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with cream of tartar on medium speed, gradually adding the sugar one spoonful at a time until firm, glossy peaks form—about 5 minutes. Scrape down the bowl, then mix in the yolk mixture on low speed. Scrape again and gently fold in the flour mixture until just combined. Avoid overmixing.
4. Pour the batter into the prepared pan and bake on the top rack for 18 minutes. Rotate the pan and continue baking for another 18 minutes. The cake is done when the center springs back lightly to the touch. Let it cool at room temperature for about an hour, then slice before soaking.
5. Pour the cooled soak evenly over the cake and let it rest in the refrigerator for up to 12 hours to absorb. If you can, flip the slices during this time to ensure they soak up as much as possible.
6. Toast the coconut in a low oven until golden. Whip the cream, sour cream, powdered sugar, and vanilla until stiff peaks form. The sour cream adds both depth of flavor and stability, so the whipped topping can be applied a couple of hours before serving.
7. Serve slices of the soaked cake topped with whipped cream, toasted coconut, and a sprinkle of fresh lime zest. Leftovers keep in the refrigerator for up to four days.