Mango Lime Tres Leches Cake
[Vegan]

1. Place a can of full-fat coconut milk in the refrigerator for a few hours or overnight. Gently open and scoop out coconut cream, place in a small bowl. Save the milk for recipe.

To Make the Cake:

1. Preheat oven to 350°F.
2. Lightly oil an 8x8-inch cake pan and set aside.
3. In a large bowl, mix together whole wheat pastry flour, all-purpose flour, sugar, baking soda, and salt. Make a well and pour in the soy milk, oil, vanilla, and vinegar. Stir until just combined, do not over mix.
4. Pour batter in pan and bake for 30 minutes, or until a toothpick inserted comes out clean. Allow to cool. Use a fork and poke cake to create holes for milk mixture to soak into.

For the Milk Mixture:

1. Combine the coconut milk, soy milk, and almond extract. Pour onto cake and let soak for at least 2 hours.

To Make the Coconut Cream:

1. In a small bowl, use an electric hand mixer set on high to mix coconut cream.
2. Mix in 1 tablespoon of maple syrup at a time. Taste and adjust sweetness as needed. Evenly spread on top of cake soaked in milk.
3. Mix diced mango, lime and zest in a small bowl. Garnish cake right before serving.