Heat over to 325 F. Butter a 9x13 glass baking dish. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl. Add sugar to yolks, and beat on high speed with a mixer until pale yellow and fluffy, about 5 min. Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes. Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don't overmix. Pour batter into the 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 min.
Remove cake from the oven and place on wire cooling rack. With a toothpick, poke holes all over the cake. Allow to cool for 15 min. In a medium bowl, Whisk together three milks and rum, and pour mixture evenly over cake. Contine cooling cake, about 45 min more, then cover tightly with plastic wrap and refrigerate at least 4 hrs or overnight.
For toasted coconut, heat a large frying pan over medium heat. Add coconut and spread it in an even layer. Cook, stirring often, until coconut is lightly toasted and browned. Remove from pan immediately. To serve, whip heavy cream and powdered sugar with 1 t rum to medium peaks. Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.
Originally Submitted
8/22/2010
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