Pastel de Cinco Leches

For milk syrup combine and set aside:

• 1 14-ounce can sweetened condensed milk
• 1 12-ounce can evaporated milk
• 1/2 cup well-stirred canned coconut milk
• 1/2 cup 1/2 & 1/2
• 1/3 cup rum

For the cake:

Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking dish.

Beat until fluffy:

• 1/2 cup (one stick) unsalted butter
• 1 cup sugar

Add one at a time:

• 5 large eggs 

Then add:

• 1/2 tsp. vanilla

Combine and add to butter mixture gradually, stirring to blend:

• 1 1/2 cups flour
• 1 1/2 tsp. baking powder

Pour batter into prepared baking dish and bake at 350 for 25 minutes or so until wooden pick inserted into the center comes out clean.

While still warm, pierce cake all over with a fork and pour milk mixture over the entire cake. Cover and refrigerate until well-chilled and most or all of the milk is absorbed (at least 4 hours or better overnight).

Beat then spread over cake:

• 1 1/2 cups whipping cream
• 1/4 cup powdered sugar

Serve with:

• strawberries or assorted fresh fruit. 

Serves 15