Sponge Cake: 6 eggs 1 cup sugar ¼ tsp salt ¼ tsp vanilla extract 1 cup all-purpose flour ¼ cup vegetable oil
Preheat oven to 350F. Whip the eggs on high speed in the stand mixer until light and frothy. Slowly add the sugar and salt, followed by the vanilla. Continue whipping until the mixture is very thick and forms a ribbon when drizzled from the beater. Sift the flour over the mixture and use the whip attachment to partially fold it in. Pour in the oil and continue to fold until uniform. Pour into an oiled 9x13 pan and spread gently. Bake 12-18 minutes, until golden brown and it springs back when gently touched in the middle. Let cool completely.
Coconut Tres Leches: ¾ cup coconut milk 1 (14oz) can sweetened condensed milk 2 cup heavy cream, chilled ¼ cup confectioner’s sugar
Whisk together the coconut milk, the sweetened condensed milk, and ¾ cup of the heavy cream. Poke the cooled cake all over with a fork. Slowly pour the milk mixture over the cake, making sure to saturate completely. The milks will take some time to soak in. Cover with plastic wrap and refrigerate at least 1 hour, up to three days. Before serving, whip the remaining 1 ¼ cups of heavy cream with the confectioner’s sugar until stiff peaks form. Frost the cake with the whipped cream. Serve chilled with toasted coconut and grilled pineapple.
Grilled Pineapple: 1 pineapple ½ cup sugar 2 Tbsp cinnamon
Preheat a grill to medium-high heat. Toss the cinnamon and sugar together in a small bowl. Clean the pineapple by cutting the top and bottom off, then carving away the skin. Quarter the now-clean pineapple and cut out the core. Slice each quarter into pieces about ¼ inch thick. Set these on a large plate or cutting board and sprinkle with the cinnamon-sugar. Flip them over and sprinkle the other side with the cinnamon-sugar. Grill each piece for about 20 seconds, then flip, and grill for another 10 seconds. There should be nice, dark grill marks and caramel aroma. Serve warm or room temperature with the tres leches cake.