Chocolate Tres Leches de Coco

Directions

1. Preheat the oven to 350°F and grease a deep 9-inch cake pan with a light amount of vegetable oil. Set aside.
2. In the bowl of a stand mixer with the whisk attachment, combine the flour, cocoa powder, baking powder, and salt. Whisk together on low speed. Set aside.
3. Switch from the whisk to the paddle attachment on medium speed and add the egg yolks with 100 g of the granulated sugar and beat until homogenous. Next, add in the coconut milk and vanilla and mix until completely incorporated. Transfer this mix to another bowl and switch your mixer to the whisk attachment. Add the egg whites and beat until stiff peaks form, about 8 minutes. Halfway through this process, add the remaining sugar.
4. Add half of the flour mixture to the batter and fold together until combined, about 2 minutes. Once all combined, add the rest of the flour mixture and mix until homogenous. Finally, fold the stiff egg whites and shredded coconut flakes into the batter until fully incorporated.
5. Pour the batter into the greased cake pan and bake in the preheated oven for 20 to 25 minutes. The top should crown slightly with no wobble, and a toothpick should come out clean if stuck into the middle.
6. Remove from the oven and set the cake pan on a wire rack. Let cool while you make the meringue.
7. Meringue: Heat the sugar and water in a saucepan on the stove until it reaches a temperature of 240°F, stirring until you notice the mixture start to bubble up. In the bowl of a stand mixer with the whisk attachment, on medium-high speed, whisk the egg whites until they become frothy and form stiff peaks.
8. Once the sugar mixture reaches the right temperature, slowly pour it into the egg white mixture while the mixer is still on medium-high speed and mix for about 10 minutes, or until you get a creamy, firm mixture. If you stop the mixer and pull up the whisk attachment, you are looking for a stiff texture that holds it shape on the whisk. If it is runny and does not hold onto the whisk attachment, try mixing for 5 to 10 more minutes.
9. Tres leches soaking liquid: In a small bowl, combine the coconut milk, condensed milk, evaporated milk and cinnamon and whisk together.
10. Use a fork to poke holes all over the surface of the cake to allow it to absorb the milk. Pour the soaking liquid directly onto the cake while still in the cake pan, making sure to pour slowly to let it absorb.
11. Place the meringue in a piping bag and pipe directly onto the top of the cake in your desired pattern. Finally, top with the toasted coconut and sliced cherries. Use a serving spoon to serve.