Preparation

Bake the cake:

• Position a rack in the center of the oven and heat the oven to 350°F.
• 黄油底部和侧面的9×13英寸Pyrex烤盘或不反应金属锅。用羊皮纸排行烤盘或锅的底部，轻轻擦掉羊皮纸。
• Sift the flour, baking powder, and salt into a medium bowl and set aside.
• Separate the eggs, putting the whites in a medium bowl and the yolks in a large bowl. With an electric mixer, beat the yolks with 3/4 cup of the sugar on medium speed until the mixture is pale and creamy, about 2 minutes. Add the milk and vanilla and beat until combined, 1 minute more.
• 清洁和干燥的搅拌器然后击败蛋清，逐渐增加速度高，直到它们到达软峰，2至3分钟。在溪流中加入剩余的1/4杯糖，继续击败高位，直到你达到坚定但不是干峰，1到2分钟。将三分之一的干成分搅拌成蛋黄混合物，直至彻底组合。亚搏手机版官方用橡胶刮刀轻轻折叠在蛋白中的三分之一。交替地，折叠在剩余的干成分和蛋白，每次批次，直到完全亚搏手机版官方掺入。
• Pour the batter into the prepared dish or pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a rack for 10 minutes, then invert the cake onto the rack, remove the parchment, and let cool completely.
• 将蛋糕返回烤盘或锅（如果返回锅中，蛋糕会浸泡更多的液体），或者将其烘烤），或将其倒置在镶边拼盘上。

Soak the cake:

• In a 2-quart saucepan, stir together the condensed milk, evaporated milk, coconut milk, and salt until the milks are well blended. Cook over medium-low heat, stirring to avoid scorching, until it begins to bubble around the edges, 3 to 5 minutes. Remove from the heat and pour into a heatproof 4-cup measuring cup.
• With a toothpick, prick the cake to the bottom in 1/2-inch intervals. Pour the soaking liquid slowly over the cake, starting at the edges and pausing to let it soak in before adding more. Cover loosely with plastic wrap and refrigerate until the cake is well chilled, at least 2 hours and up to 24 hours.

Top the cake:

• 在一个大碗中，在中速上用电动搅拌机击败沉重的霜。当它开始增厚时，慢慢加入朗姆酒，糖和香草，继续击败，直到它保持坚固的峰，3到4分钟（小心不要过度拍摄）。将奶油涂抹在蛋糕的顶部，将椰子散落在奶油上并服务。

Make Ahead Tips

You can soak the cake in the milk mixture up to a day ahead and top it up to 2 hours ahead.