There’s a reason it’s called angel food cake—something that light, fluffy and deliciously sweet could only come from a higher power. Chefs at Café Cusco (234 E. Commercial Street, Springfield, cafecusco.com) have reframed angel food cake and the classic Mexican tres leches dessert to create a delightful dessert: Coconut Tres Leches. Pieces of angel food cake are torn and soaked in a classic three milk syrup—condensed milk, evaporated milk and heavy cream. Really, all the best milks. Coconut cream is added for a tropical escape along with apricot nectar for even more sweetness and just a bit of zing. Topped with whipped cream and cinnamon, this end of meal indulgence is equally beautiful and decadent. Go ahead and order yourself the dessert.