Seis Leches Cake

1. Preheat and Prep

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and butter a 9-by-13-inch baking pan.

2. Combine Dry Ingredients

Whisk together all-purpose flour, 3/4 cup of granulated sugar, baking powder, ground cinnamon, grated nutmeg, and 1/4 teaspoon fine sea salt in a medium bowl.

3. Mix Wet Ingredients

In a large bowl, beat egg yolks with melted unsalted butter, whole milk, and vanilla extract until fully incorporated.

4. Whip Egg Whites

Beat egg whites until frothy, add cream of tartar, and gradually add remaining 1/4 cup of sugar, beating until firm, glossy peaks form.

5. Fold and Bake

Gently fold whipped egg whites into yolk mixture. Sift in flour mixture and fold until no white streaks remain. Pour batter into prepared pan, smooth the top, and bake for 25 minutes.

6. Prepare Milk Mixture

Gently heat the unsweetened coconut milk, evaporated milk, sweetened condensed coconut milk, sweetened condensed milk, dark rum, and a pinch of salt just until steaming.

7. Soak the Cake

After the cake has cooled, poke holes all over with a fork, pour the milk mixture over the cake, and chill for at least 8 hours or overnight.

8. Add Dulce de Leche

Spread 3/4 cup of dulce de leche over the chilled cake.

9. Whip Cream and Serve

Whip the heavy cream with the remaining 1/4 cup of dulce de leche until thick and mousse-like. Spread over the cake and sprinkle with cinnamon.