Caribbean Tres Leches Cake

FOR THE CAKE:

Preheat the oven to 350F.

In a small bowl, whisk together flour, baking powder, and salt.

In the bowl of a standing mixer, beat egg whites on medium until soft peaks form. Then, stream in sugar until stiff peaks form. Incorporate egg yolks, one at a time.

Add vanilla extract to the milk. Alternate between incorporating milk mixture and flour mixture into the egg mixture, about 1/3 of each at a time.

The mixer should be on lowish speeds. Scrape down the sides once or twice.

Pour into greased 11×13 baking pan.

Bake for 35-40 minutes. Let cool for at least 30 minutes.

FOR THE MILK MIXTURE:

In a medium bowl, whisk together the three milks and rum. Make sure you break up all the coconut milk lumps, if there are any. Lumps will not soak into cake.

Using a fork or toothpick, prick holes all over the top of the cooled cake.

Pour milk mixture evenly across the top of the cake, cover and refrigerate overnight.

The milk will soak in overnight and virtually disappear.

I promise.

FOR THE TOPPING:

The next day whip up the cream with sugar until spreadable. Then smear it all over the top of the cake. Sprinkle the toasted coconut over the top.

I love whipped cream. To be fair, you could also use meringue frosting which is traditional in some regions. Personally, I think the cake is sweet enough – a little whipped cream finishes it off nicely.

Slice and serve.

Oh, you could also top it with some fresh prettiness… like a maraschino cherry.

Eat immediately.
Refrigerate leftovers.

Eat leftovers for breakfast.
Burst with joy.