Preparation

• 1.

  Preheat your oven to 350°F (175°C).

• 2.

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

• 3.

  In a large bowl, beat the eggs with sugar using an electric mixer on high for about 5 minutes until thick and pale.

• 4.

  Add the milk and vanilla extract to the egg mixture, and mix until combined.

• 5.

  Slowly fold the dry ingredients into the wet mixture. Do not overmix; just combine until no flour streaks are visible.

• 6.

  Pour the batter into a greased 9x13 inch baking dish and spread evenly.

• 7.

  Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.

• 8.

  In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Once the cake has cooled, poke holes all over the top with a fork or skewer.

• 9.

  Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, or overnight for best results.

• 10.

  To make the coconut rum cream, beat the heavy whipping cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and coconut extract, continuing to whip until stiff peaks form.

• 11.

  When ready to serve, spread the coconut rum cream over the top of the soaked cake. Garnish with toasted coconut flakes.