Mango Tres Leches Easter Cake

For the cake and soaking:

1 sponge cake, either purchased or use your favorite recipe!

14 ounces sweetened condensed milk

14 ounces evaporated milk

1 cup coconut milk

½ cup passion fruit puree

½ cup mango puree

For garnish:

1 cup fresh sliced mango

2 cups heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

½ cup toasted coconut flakes for garnish

Use a skewer to poke holes all over the surface of your sponge cake.

Whisk together the condensed milk, evaporated milk, and coconut milk until combined. Stir in the passion and mango puree. Pour the entire mixture slowly and evenly over the poked cake. Cover the cake and refrigerate for at least 2 hours, preferably overnight.

Beat the heavy whipping cream with the powdered sugar and the vanilla extract until stiff peaks form. Spread or pipe generously over the chilled cake. Top with fresh mango and toasted coconut flakes.

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