Autumn Coquito Tres Leches Cake

Instructions

1. 1Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
2. 2Whisk the flour and baking powder in a small bowl. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until thick and pale, then beat in the vanilla.
3. 3Fold the flour mixture into the yolk mixture just until combined.
4. 4In a clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup granulated sugar and beat to stiff, glossy peaks. Fold the whites into the batter in two additions.
5. 5Spread the batter evenly in the pan and bake 22 to 26 minutes, until golden and the center springs back. Cool in the pan 10 minutes.
6. 6Whisk together the coconut milk, evaporated milk, condensed milk, rum (if using), cinnamon, and nutmeg.
7. 7Poke the warm cake all over with a fork. Slowly pour the milk mixture over the cake so it soaks in. Cover and refrigerate at least 4 hours or overnight.
8. 8Beat the heavy cream and confectioners' sugar to medium peaks. Spread over the chilled cake and dust with a pinch of extra cinnamon before slicing.

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