(A note: This recipe is not vegan, as it calls for eggs.)
The key to getting that creamy flavor without dairy is using the rightalternative-milks.
Add 1/2 cup coconut milk and mix until combined.
Combine the remaining dry ingredients for the cake in a separate bowl and mix well.
Add half of the mixture to the wet ingredients, and mix until fully incorporated.
Use a spatula to scrape down the edges of the bowl, then add the cashew milk.
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Add the rest of the dry ingredients and mix until fully incorporated.
Whisk the egg whites until they are light and fluffy, and you see visible stiff peaks form.
Fold into the batter.
Spray a cake pan with coconut oil.
Pour the batter into the pan.
Bake for 35 minutes, making sure to check on it halfway through.
Remove the cake from the oven.
Use a fork to poke holes all over the cake.
Be sure the fork hits the bottom of the pan.
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Combine all the ingredients for the tres leches milk in a pitcher.
Slowly pour the mixture over the cake.
Spread a thin layer of dairy-free whipped topping over the cake.
Top with almond slivers and toasted coconut flakes.
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