Ingredients
Method
Cake
- Preheat oven to 350°F.
- Grease and flour a 13x9 cake pan.
- Cream together coconut oil, butter, and sugar until fluffy. Add the eggs one at a time and beat until thoroughly combined.
- Sift together the flour, baking powder, and salt.
- Mix together the milk and vanilla for the cake.
- Add about one-third of the flour mixture to the sugar mixture. Mix until combined. Add about one-third of the milk and vanilla mixture. Mix until combined. Repeat until you have added all of the flour and the milk.
- Pour into the greased and floured pan.
- Bake about 30 to 35 minutes or until a toothpick inserted in center comes out clean. Remove from oven.
Three-Milk Mixture
- Using a fork, poke holes in the cake.
- Mix together all of the three-milk items: rum, milk, heavy cream, and sweetened condensed milk.
- Slowly pour over the cake.
- Cover and refrigerate at least 3 hours.
Topping
- In a chilled bowl, mix together the whipping cream, rum, and vanilla.
- Beat on high until the cream thickens and forms stiff peaks.
- Spread on top of cake.
- Top with chopped pecans.
Nutrition
Notes
Makes 12 generous slices, or 15 to 20 less than generous slices. Keep refrigerated. Please note that the alcohol is not cooked out of this recipe. If you're out of sweetened condensed milk, see my emergency substitution.