Coconut tres leches cake

Heat the oven to 350F.

Combine flour, baking powder, baking soda and salt in a large bowl and whisk to distribute the leavening agents.

Beat the eggs and granulated sugar on medium speed about a minute until light and fluffy and the sugar starts to dissolve.

Add the coconut milk, the oil and the vanilla and mix.

Mixing on low, gradually add the dry mixture; scrape the bowl and stop as soon as it is combined and not over-mixed.

Spray or butter a nine by 13 inch baking dish and transfer the batter in.

Bake at 350F for 30 to 35 minutes until risen, puffed and golden and a skewer comes out clean.

Melt the sweetened condensed coconut milk in the microwave and combine with the coconut milk, heavy cream, vanilla and rum in a large bowl.

Cool the cake about 25 minutes until warm to the touch but not cold.

Puncture the cake all over with skewers.

Pour three cups of the tres leches slowly all over, with extra attention to the centre, until there are no dry patches; reserve the rest.

Chill so the cake absorbs the liquid.

Whip the cold heavy cream with the powdered sugar from low to high, finishing by hand, to a soft but stiff peak.

Swoop the whipped cream over the chilled cake for even coverage.

Toast the coconut in a 350F oven, a couple of minutes, stirring every minute or so, and scatter over.

Cut and serve with the reserved tres leches mixture poured over.