Tropical Tres Leches Trifles

Pre-heat oven to 350°F. Line a 13″ x 9″ cake pan with parchment paper and set aside.

In the bowl of a stand mixer fitted with whisk attachment, whip eggs and sugar on high speed until very pale approx. 3 minutes. Eggs should “ribbon” when you raise the whisk. Reduce speed to low and add vanilla, mix to combine. Using a spatula, gently fold in flour to combine. Add in 3 tbsp milk and Wesson Vegetable Oil, folding just to combine.

Pour batter into prepared pan and bake for 35-40 minutes or until a tester inserted into the center comes out clean. Remove from oven and allow to cool completely.

In a bowl, whisk together 3% milk, 35% cream, condensed milk and evaporated milk. Poke cooled cake all over with a fork and then pour the mixture over cake and let sit until it is absorbed. Refrigerate for 1 hour or until ready to serve. Can be made up to two days ahead of use.

In a saucepan, heat coconut milk, milk, and vanilla over medium, stirring until it starts to simmer. In a heatproof bowl, whisk together sugar and cornstarch until well combined. Whisk in egg yolks.

When milk is simmering remove from heat and pour approx. ¾ cup of warm milk mixture into sugar mixture and whisk to combine, this will temper the eggs. Add egg mixture back into saucepan with remaining milk mixture and return to heat. Cook the mixture over medium heat, whisking, until thickened to coat the back of a spoon, about 4 to 5 minutes. Remove from heat. Transfer mixture to a heatproof bowl and cover the surface with parchment paper to avoid a skin forming. When the bowl is cool to the touch, cover with plastic wrap and refrigerate until ready to use.

In a large skillet, heat Wesson Vegetable Oil over medium and sauté pineapple, brown sugar and lemon juice until pineapple is softened and sugar is melted and bubbly approx. ten minutes. Remove from heat and allow to cool completely.