Coconut Rum Lime Tres Leches Cake (Edit recipe)

For the Sponge Cake:

1. Preheat the oven to 350°F and butter a 9x13 casserole pan.
2. Set up 3 mixing bowls - one for the dry ingredients, one for the egg yolks and one for the egg whites.
3. In the dry ingredients bowl, sift together flour, baking powder and salt.
4. Separate the egg yolks and egg whites in the other two bowls.
5. Beat egg yolks with 3/4 cup sugar using an electric hand mixer on high speed until they turn pale yellow in color (approximately 2 minutes). Stir in milk, vanilla, dark rum and lime zest.
6. Beat egg whites using an electric hand mixer on high speed until soft peaks form (approximately 1 minute). Pour in the remaining 1/4 cup sugar and beat on high speed again until egg whites are stiff but not dry (approximately 1 minute).
7. Fold in the sifted dry ingredients into the egg yolks, combining gently with a spatula.
8. Then gently fold in the egg whites until just combined.
9. Pour this in the greased pan, even out the surface and bake at 350°F for 30-35 minutes or until a toothpick comes out clean.
10. When the cake has slightly cooled down, pierce the surface all over using a fork.

For the 3-milk Syrup:

1. Combine coconut milk, sweetened condensed milk, heavy cream, dark rum and lime zest in a measuring cup with a lip.
2. Then slowly drizzle this syrup all over the pierced cake making sure the cake is covered from all sides.
3. Allow the cake to chill overnight, letting the cake absorb that delicious syrup.

For the Frosting:

1. Beat together heavy whipping cream with sugar in a cold bowl on high speed for 1.5 - 2 minutes.
2. Add in the dark rum and lime zest. Gently fold it in and spread it over the cake.

For Garnish:

1. Toast some coconut flakes in a dry pan over medium heat, stirring frequently (or use store-bought toasted coconut flakes).
2. Decorate the cake with those toasted coconut flakes and a twisted lime peel.