Thai Tea Tres Leches Cake (เค้กชาไทยนมสามเต้า)

1.Preheat the oven to 180°C on the conventional setting. Prepare a 9x12 inch baking tray and line only the bottom with parchment paper.

2.Whisk egg yolks with milk and vanilla extract, then set aside.

3.Mix cream of tartar with sugar and beat the egg whites until foamy. Gradually add sugar mixture and continue beating until stiff peaks form.

4.Gently fold the egg yolk mixture into the meringue.

5.Sift in all-purpose flour, baking powder, and salt, and fold gently until combined.

6.Pour the mixture into the prepared tray, smooth the top, and bake for 30 minutes or until done. Remove from the oven and let cool completely.

7.In a pot, combine milk, evaporated milk, and Thai tea leaves. Heat gently until just simmering, then remove from the heat and allow to cool to room temperature. Strain, then stir in the condensed milk.

8.Poke holes all over the cake with a fork, remove the cake from the tray, peel off the parchment paper, clean the tray, and cut the cake into your desired sizes. Place the cake back into the tray lined with aluminum foil.

9.Pour the milk mixture over the cake and refrigerate for 6 hours.

10.Beat mascarpone with icing sugar and vanilla until combined. Add the whipped cream and beat until firm.

11.Serve the cake topped with mascarpone cream and sprinkle with toasted coconut.