Recipe courtesy of JCT Kitchen

Rum "Sopped" Coconut Cake

  • Level: Easy
  • Total: 7 hr
  • Prep: 30 min
  • Inactive: 3 hr 30 min
  • Cook: 3 hr
  • Yield: 1 pan (2-inch deep, full hotel pan]
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Ingredients

Cake:

Vegetable spray, for pan

24 eggs

4 cups sugar

1 tablespoon kosher salt

4 cups flour

Sopping Milk:

5 (14-ounce) cans sweetened condensed milk

5 (13.5-ounce) cans coconut milk

1/2 cup dark rum (recommended: Meyers)

1 tablespoon vanilla extract

1 teaspoon almond extract

Unsweetened whipped cream, for serving

Directions

  1. Preheat oven to 300 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Cook’s Note

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

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