Pastel de Tres Leches con Coco

1       cup sugar

6       large eggs

140   grams (about 1 cup) kumquat’s all-purpose flour      

1/2    teaspoon ground cinnamon

Cooking spray

1       tablespoon rum

1       (14-ounce) can sweetened condensed milk

1       (13.5-ounce) can coconut milk

1       (12-ounce) can evaporated milk

whipped cream

sliced peaches in light syrup 

1. Preheat oven to 350`.

2. Mix sugar and eggs in the bowl of a stand mixer on high speed until pale and thick, about 12 minutes. Add flour and cinnamon, gently folding into egg mixture. Pour butter into a 9-inch springform pan coated with cooking spray. Bake at 350` for 40 minutes, or until pick inserted in the center of the cake comes out clean. Allow to cool.

3. Combine rum and milks in a large measuring cup. Poke holes in cake with a toothpick; slowly drizzle milk mixture over the top of the cake. Chill until milk is absorbed, about 4 hours or overnight. (mixture may not completely absorb. if so, spoon extra over each serving…) Serve slice topped with whipped cream and sliced peaches. 

Yield: 10 servings.