Tres Leches Coconut Cake
5 large eggs, separated
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1 can (14 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk
1/2 cup coconut rum
1 pint (2 cups) heavy whipping cream
1/2 cup granulated sugar
1 tablespoon coconut rum
Flaked coconut, toasted (garnish)
Preheat oven to 350 degrees F
Grease a 9 x 13-inch cake pan.
In a large bowl, beat the egg yolks with 3/4 cup sugar until the yolks are a pale yellow. Stir in the milk and vanilla. Fold in the flour, baking powder, and salt until just combined.
In a separate bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the cake batter, mixing until just combined (over-beating will result in a denser, flatter cake—not what we want!). Pour batter into prepared pan and bake for 30-35 minutes, or until cake is lightly browned and a toothpick inserted into the center comes out clean. Cool in pan until cake reaches room temperature. Pierce top of cake with a fork a couple dozen times to allow glaze to soak into the cake.
In a medium bowl, whisk together coconut milk, sweetened condensed milk, and coconut rum. Pour evenly over cooled, hole-ridden cake, making sure to get the edges and corners as well as the center. Now here's the hard part: refrigerate the cake overnight so the cake can fully absorb the glaze.
In a large bowl, beat the heavy whipping cream, sugar, and coconut rum together until topping is thick and spreadable.
Spread topping evenly over coconut cake, sprinkle with toasted coconut flakes, and refrigerate until ready to serve