Name: Three-Milk Coconut-Rum Cake
Yield: 16 servings
Ingredients: Nonstick vegetable oil spray; 2 cups all-purpose flour, plus more for pan; 1 Tbsp. baking powder; ½ tsp. ground cinnamon; ½ tsp. kosher salt; 4 large eggs; 1⅓ cups granulated sugar; 2 Tbsp. dark rum; ¾ cup unsweetened coconut milk, divided; 1 14-oz. can sweetened condensed milk; 1 cup unsweetened coconut milk; ¾ cup heavy cream; ¼ cup dark rum; 1 tsp. finely grated lime zest; ¼ tsp. kosher salt; 1¼ cups heavy cream; ¼ cup powdered sugar; 2 Tbsp. dark rum; 1 tsp. finely grated lime zest; Pinch of kosher salt; 1 cup toasted coconut chips

Photo by Chelsie Craig, food styling by Pearl Jones

This tropical coconut–infused tres leches cake riffs on the classic recipe, with rum featured at every step—in the cake, in the three-milk soak, and in the whipped cream on top. One bite, and you’ll understand why this party-ready, coconut-lime dessert earned the moniker “three sheets to the wind.”

Three Sheets to the Wind Cake

Recipe notes