Recipe(tried): Bizcocho de Tres Leches (Three Milk Cake, Puerto Rican Style)

BIZCOCHO DE TRES LECHES (THREE MILK CAKE)
(a lo Boricua, Puerto Rican Style)

FOR THE CAKE:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, softened
2 cups white sugar, divided use
5 eggs
1 1/2 teaspoon vanilla extract, divided use
FOR THE MILK MIXTURE:
1 cup milk
1/2 cup Coco Lopez Cream of Coconut (or 1/2 can sweetened condensed milk)
1/2 of a 12-ounce can evaporated milk
1/4 cup Puerto Rican rum
FOR THE WHIPPED CREAM TOPPING:
1 1/2 cups heavy (whipping) cream

Heat your oven to 350 degrees F. Grease and flour a 9x13-inch baking pan so it won't stick.

Sift flour and baking powder together and set aside.

Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well (menealo bien). Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan.

Bake for 30 minutes. Don't stick your sticky fingers in that cake to taste it. I'm looking at you - te veo!!!

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.

WHEN READY TO SERVE:

TO MAKE THE WHIPPED CREAM TOPPING:
Combine the whipping cream and the remaining 1 teaspoon of vanilla and remaining 1 cup of sugar, whipping until thick. Spread over top of cake.

Hint - Pour some leftover liquid mixture onto the plates and spread your favorite jam or jelly before you place a slice of the cake. My favorite is strawberry or mango.