Preheat oven to 350 degrees F (180 degrees C) and position rack in center of oven. Grease x 13- x 9-inch baking pan; line with parchment paper.
All-Purpose Flour (2 cups)
Baking Powder (1/2 Tbsp)
Salt (1/2 tsp)
into bowl. Separate
; place yolks in large bowl and whites in separate bowl. Using electric mixer, beat yolks and 3/4 cup
Granulated Sugar (3/4 cup)
for 2 to 3 minutes or until thick and glossy. Add
Whole Milk (2/3 cup)
Vanilla Extract (1/2 Tbsp)
; beat for 1 minute or until combined.
Clean and dry beaters. Beat egg whites until frothy; add remaining
Granulated Sugar (1 1/4 cups)
and beat until stiff peaks form.
Whisk one-third of the flour mixture into yolk mixture. Slowly whisk in remaining flour mixture. Using rubber spatula, gently fold in egg whites until incorporated.
Scrape batter into prepared pan; smooth top. Bake for 30 to 35 minutes or until tester inserted in center of cake comes out clean. Let cool in pan for 20 minutes. Using skewer or fork, poke holes all over cake. Let cool completely.
La Lechera® Sweetened Condensed Milk (1 can)
Evaporated Milk (1 can)
GOYA® Coconut Milk (1 can)
Salt (1 pinch)
. Carefully drizzle one-third milk mixture over cake, allowing it to soak in completely. Repeat twice until entire milk mixture soaks into cake. Cover with plastic wrap; refrigerate for at least 6 hours or overnight.
To assemble, using electric mixer on medium speed, beat
Whipping Cream (1 cup)
until starting to thicken. Slowly add
Powdered Confectioners Sugar (2 Tbsp)
Dark Rum (1 Tbsp)
, beating for 3 to 4 minutes or until stiff glossy peaks form.
Invert cake onto serving platter. Peel off parchment paper. Spread whipped cream over top and sprinkle with
Unsweetened Shredded Coconut (2/3 cup)