Rum "Sopped" Coconut Cake

Line a hotel pan with parchment paper and coat with vegetable spray. Whip the eggs and sugar in a bowl of an electric mixer, until fluffy, 2 times the volume.

Add the salt and quickly fold in the flour until incorporated. Pour the batter into the parchment paper-lined pan and bake until a skewer comes out dry.

Let the cake cool and remove the cake from the pan and gently remove the parchment paper. Trim off the top crust to enable the sopping milk to absorb more easily.

In a large bowl, combine the sweetened condensed milk, coconut milk, rum, vanilla extract, and almond extract. Put the cake back in the pan and pour the sopping milk over the cake. Refrigerate for at least 3 hours before serving. Top with unsweetened whipped cream.

Cooks Note: Baking could take 3 hours if using hotel pans. Smaller glass dishes will cook quicker.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.