Coquito Tres Leches

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1. 1Step 1: Preheat your oven to 400°F.
2. 2Step 2: Separate the egg whites from the yolks while the eggs are cold. Place the egg whites into an extremely clean bowl. Put the yolks in a larger bowl since that's where the batter begins and ends. Now allow the eggs to warm up to room temperature.
3. 3Step 3: Sift the cake flour two times to aerate it. Sifting your flours for cakes makes the cakes bake up light and fluffy. Set the cake flour aside for now.
4. 4Step 4: Once the egg whites are at room temperature, begin whipping them with a hand mixer at 2nd speed. Add the cream of tartar once the whites begin to foam up. Increase the mixing speed to 4 (or medium-high) and whip the whites for another 2-3 minutes or until the whites look milky.
5. 5Step 5: Gradually sprinkle in 1/4 cup (50 grams) of sugar while whipping constantly. After all the sugar is added, continue whipping the whites until they look snowy-white, which usually takes 6-7 minutes. The whites should hold a peak that stands straight out from the beaters. Set the bowl aside.
6. 6Step 6: Add the remaining 3/4 cup (150 grams) of sugar, the rum and the kosher salt to the bowl with the yolks. Beat the mixture on high speed with an electric hand mixer for 3-4 minutes.
7. 7Step 7: Stop the mixer and scrape down the beaters and the sides of the bowl. Return the beaters to the bowl and whip for 2-3 minutes, or until the yolks are lemony yellow and the beaters leave a thick ribbon behind in the yolks as they pass through.
8. 8Step 8: Begin by sifting half of the flour into the bowl with the whipped yolks. Use a large rubber spatula to gently fold the flour into the yolks. Next, fold in half of the egg whites. Fold gently so as not to deflate the whites or the yolks. Repeat the sifting of the remaining flour over the yolks, followed by gently folding in the last of the whites.
9. 9Step 9: Quickly pour the prepared batter into an ungreased 9 by 13-inch cake pan. Place the pan into a preheated 400°F (204°C) oven and bake it for 15 minutes. Once baked, the cake will have risen and become a deep golden brown.
10. 10Step 10: Remove the sponge cake from the oven and put it on a cooling rack, but allow it to cool completely in the pan until the dish and cake no longer feel hot on the top, sides, or bottom. Cooling the cake usually takes 40-45 minutes.
11. 11Step 11: Whisk together the coquito, rum extract, and cinnamon extract until the mixture is smooth and fluid. Keep the mixture in the fridge for later.
12. 12Step 12: Poke holes all over the cake using a wooden skewer or a toothpick after the cake is completely cool. Use a paring knife to loosen the sides of the cake from the cake pan. Make sure the cake is completely cool before you do this.
13. 13Step 13: Use a 1-cup ladle to pour the coquito tres leches over the baked cake. Space out the pours in 10-minute increments to give the tres leches a chance to soak into the sponge cake. The cake will absorb the milk mixture, and you can continue to pour more on once it's no longer visible. Bubbles will let you know that the coquito tres leches is being absorbed by the cake. Pour all of the milk over the cake.
14. 14Step 14: Towards the end, puddles of milk will form on the sides of the pan. That's okay. The cake will continue to soak up the coquito tres leches as it chills in the fridge. Cover the cake pan in aluminum foil and carefully transfer the dish to the fridge. Allow the coquito tres leches to soak into the cake for at least 6 hours. Overnight is preferred. Keep the cake covered in the fridge until you're ready to frost it.
15. 15Step 15: Add the heavy cream, rum extract, and cinnamon extract to a chilled metal bowl. Whip the cream with an electric hand mixer on medium speed for 2 minutes.
16. 16Step 16: Start sprinkling in the sugar once the beaters leave ribbons on the surface of the cream. Increase the mixer's speed to high once all the sugar has been added, and whip for 2-3 more minutes or until the cream is fluffy and stiff.
17. 17Step 17: Frost the coquito tres leches at least 2 hours before you plan to serve it if you can using an offset spatula to spread the whipped cream onto the surface of the cake. Lightly dust the coquito tres leches with ground cinnamon. Garnish with coconut flakes, if desired.
18. 18Step 18: Refrigerate the Coquito Tres Leches until you're ready to serve it. Slice the coquito tres leches into squares and serve it on its own or with a glass of coquito or café con leche. Enjoy within 3 days of soaking.