Preheat the oven to 325 degrees.
Arrange a rack in the middle. Coat a 13-by-9-
inch glass baking dish with butter; set aside.
Place the flour in a small bowl and whisk to
aerate and break up any lumps; set aside.
2Separate the eggs, placing the yolks in the
bowl of a stand mixer. Reserve the whites in a
separate, very clean, medium bowl. Add the
sugar to the yolks and, using the paddle
attachment, beat on high speed until pale
yellow, about 5 minutes. Transfer the mixture
to a large bowl; set aside. Thoroughly clean
and dry the stand mixer bowl. Place the egg
whites in the clean bowl and, using the whisk
attachment, whip on high speed until medium
peaks form, about 1 1/2 minutes.
3Using a rubber spatula, stir about a third of
the egg whites into the yolk mixture to lighten
it. Then gently fold in the remaining whites.
Sprinkle the flour over the egg mixture and
gently fold it in, just until there are no more
white flour streaks. (Do not overmix.)
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.
5Meanwhile, place the three milks and the rum
in a large bowl and whisk until combined; set
aside.
6Remove the cake from the oven and place on a
wire cooling rack. Using a toothpick or wooden
skewer, poke holes all over the cake and allow
to cool for 15 minutes. 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.
7When the cake is ready to serve, spread the
coconut in an even layer in a large frying pan.
Toast over medium heat, stirring often, until
lightly browned and fragrant, about 5 minutes.
(If the coconut begins to burn, reduce the
heat.) Immediately remove from the pan to a
small bowl.
Place the heavy cream and powdered sugar in large
bowl and whisk until medium peaks form. (If you
like, flavor it with a teaspoon of dark rum.)
Slice the cake and serve topped with a mound of
whipped cream and a sprinkle of toasted coconut.
Originally Submitted
2/14/2015
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