This tropical coconut–infused tres leches cake riffs on the classic recipe, with rum featured at every step—in the cake, in the three-milk soak, and in the whipped cream on top. One bite, and you’ll understand why this party-ready, coconut-lime dessert earned the moniker “three sheets to the wind.”
Recipe information
Yield
16 servings
Ingredients
Cake
3-Milk Rum Soak
Rummy Whipped Cream and Assembly
Preparation
Cake
Step 1
Place a rack in middle of oven; preheat to 350°. Coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
Step 2
Whisk baking powder, cinnamon, salt, and 2 cups flour in a medium bowl until combined.
Step 3
Beat eggs, granulated sugar, and rum in the bowl of a stand mixer fitted with the whisk attachment at medium-high speed until pale yellow, doubled in volume, and mixture falls off whisk in a thick ribbon, about 5 minutes.
Step 4
Fold in half of dry ingredients with a rubber spatula until most of the flour is incorporated. Fold in half of coconut milk until just absorbed and no more streaks of flour remain. Repeat with remaining dry ingredients and coconut milk.
Step 5
Pour batter into prepared pan. Tap gently against counter to spread and pop any bubbles. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 35–40 minutes.
3-Milk Rum Soak
Step 6
Whisk condensed milk, coconut milk, cream, rum, lime zest, and salt in a medium bowl until combined.
Step 7
Using a skewer, poke holes every ½" into hot cake as soon as it comes out of the oven, wiggling the skewer to gently widen the holes and reach bottom of cake. Slowly pour milk mixture over cake a spoonful at a time, letting it fully absorb before adding the next. (Be patient and don’t rush. At times it will look like too much milk, but it will all soak in.) Transfer pan to a wire rack and let cake cool completely, about 2 hours.
Rummy Whipped Cream and Assembly
Step 8
Beat cream in bowl of stand mixer fitted with the whisk attachment until soft peaks form, 3–4 minutes. Add powdered sugar, rum, lime zest, and salt and continue to beat until stiff peaks form, 1–2 minutes.
Step 9
Spread rummy whipped cream evenly over cooled cake. Top with coconut chips.
Step 10
Do Ahead: Cake can be baked and soaked 1 day ahead. Let cool, then cover and chill. Top with rummy whipped cream and coconut chips just before serving.
