A little goes a long way with this super-rich dessert best served ice-cold alongside a strong espresso. Patience is rewarded, so resist the urge to dive into it before the cake fully absorbs the milk.
Yield: 12–14 servings
Preheat oven to 350˚F. Grease a 9’’ x 6’’ baking pan. Add butter and sugar to a large bowl. Using a hand mixer, cream until light and fluffy. Add eggs, one at a time, and beat until incorporated. Add 1 teaspoon vanilla, and mix.
In a separate bowl, sift together flour, baking powder, and salt. Add to butter mixture, and beat until just combined. Scoop batter into greased baking sheet. Using a rubber spatula, even out batter in pan. Bake until lightly golden, about 25 minutes.
Add sweetened condensed milk, 4 oz heavy cream, and 4 oz evaporated milk to a bowl, and mix well.
Allow cake to cool. Using a knife, pierce a dozen slits into cake so milk mixture can seep through. Pour milk over cake, wrap tightly, and refrigerate at least 6 hours. Add remaining 12 oz heavy cream to a medium bowl with 1 teaspoon vanilla and confectioners’ sugar. Using a whisk or hand mixer, beat until firm. Wrap and refrigerate.
Add raisins and rum to a small bowl and set aside until raisins are plump, about 15 minutes. Strain raisins, chop, and reserve. To serve, sprinkle raisins over cake. Add an even layer of whipped cream, and top with toasted coconut.
