Ingredients
- 6 large eggs, separated: yolks in mixing bowl...whites in small bowl
- 1 cup granulated sugar
- 1 cup flour
- 1 14oz can sweetened condensed milk
- 2/3 cup evaporated milk not nonfat
- 1/2 cup unsweetened canned coconut milk
- 1 tablespoon dark rum
- 1 cup sweetened flaked coconut
- 1 1/2 cups heavy cream
- 1 tablespoons powdered sugar
Preparation
Step 1
Heat oven 325*. Butter a 13 x 9 glass baking dish.
Add sugar to yolks, and beat on high speed until pale yellow and fluffy, about 5 minutes. In another mixing bowl, beat egg whites until medium peeks, about 1 1/2 minutes.
Gently fold in about 1/3 of the egg whites into the yolk mixture to lighten it. Then fold the remaining whites.
Whisk flour with dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. With spatula, gently fold flour into egg mixture, just until there are no more white flour streaks. DON'T OVER DO IT!
Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Remove cake from the oven and place on a wire cooling rack. With a toothpick or wooden skewer, poke holes all over the cake. Allow to cool for 15 minutes.
In a medium bowl, whisk together three milks and rum, and pour mixture evenly over the cake. Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
For toasted coconut, heat frypan on medium heat. Add coconut and spread it in an even layer. Keep on heat shaking and flipping until coconut is golden brown.
To serve: whip heavy cream and powdered sugar to medium peaks. Top each cake slice with a mound of whipped cream, and garnish with toasted coconut. Top with maraschino cherry!