Ingredients for the cake:
1 cups all-purpose flour
6 large eggs
1 cups granulated sugar
The mix Ingredients for soaking the cake:
1 (14-ounce) cans sweetened condensed milk
1 250 ml cup evaporated milk (not non-fat)
2 tablespoon dark rum extract
Choose your favorite flavour:
1 cup unsweetened canned coconut milk, Irish cream (baileys), hazelnut cream or Vanilla
3 cups whipped cream
Your choose of 2 cups sweetened flaked coconut or toasted slivered almonds
Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter or line with parchment paper if you want to remove the cake from baking dish to a serving.
Separate the eggs, placing the yolks in the bowl add the sugar to the yolks whisk a handheld whisk until the mixture is pale yellow.
Place the egg whites in a mixer, using the whisk attachment, whip on high speed until medium peaks form, about 1 1/2 minutes.
Using a rubber spatula, stir the egg whites into the yolk mixture. Sprinkle the flour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not over mix.)
Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Meanwhile, place the sweetened condensed, evaporated milk, the flavour you choose (makes the three milk) and the rum extract in a large bowl and whisk until combined; set aside.
Remove the cake from the oven and place it upside down on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow cooling for 15 minutes.
Put the cake into the serving dish or container if you are going to freeze it, pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
When the cake is ready to serve, spread the coconut or almonds in an even layer in a large frying pan. Toast over medium heat, stirring often until lightly browned and fragrant, about 5 minutes. Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.
I often make this cake pour the milk mixture over it and freeze it. I take it out twenty minutes before I am ready to serve it. I put the whipped cream on just before serving it.