• 1 ¼ c. cake flour
• 1 tsp. baking powder
• 1 c. sugar
• 1/3 c. oil
• 5 eggs, large
• 1 tsp. vanilla
• 1/4 c. milk
• 1/4 c. rum (I used coconut rum. If you don't want to use rum at all you can just skip this and add 1/2 c. milk instead of 1/4 c.)
• “Milk” Ingredients:
• 1 14oz. can of sweetened condensed milk
• 1 c. evaporated milk
• 1 c. coconut milk

1. Combine flour, baking powder and salt. In a separate bowl, combine oil, sugar, and vanilla. Add the eggs to the sugar mixture one at a time until well combined. Stir in milk and rum, then gently fold in the flour mixture a little at a time.
2. Pour batter into a lightly greased 9x13 cake pan and bake at 325 degrees for 30-40 minutes until the cake is firm and a toothpick comes out clean.
3. Poke hot cake with a fork every half-inch (about 20 times total). Mix together the sweetened condensed milk, evaporated milk, and coconut milk and pour over the cake.
4. Cover and refrigerate for at least one hour (I let mine soak overnight and think it absorbed the milk better that way).
5. Spread whipped cream/cool whip over the top of the cake before serving.

I made this cake for a Cinco de Mayo party (in the middle of August!) and everyone loved it and demanded that I give them the recipe.