Tres Leches Cake

Ingredients

• Canola oil, for greasing
• 1 cup all-purpose flour, plus more for dusting
• 1 1/2 cups heavy cream
• 1 cup sweetened condensed milk
• 1/4 cup dark rum
• 2 cups evaporated milk
• 1 teaspoon baking powder
• 6 large eggs
• 3/4 cup sugar
• Chopped fresh pineapple, for serving

Steps

1. Heat the oven to 350°F before baking. Lightly grease a 9-inch-square pan and dust it with flour. In a medium bowl, combine the cream, condensed milk, rum and 1 1/2 cups evaporated milk, whisking until smooth. Cover and refrigerate.
2. Sift the 1 cup flour and baking powder together in a small bowl. In the bowl of a stand mixer with the whisk fitted, beat the eggs at medium speed until frothy, about 3 minutes. Add sugar 1 tablespoon at a time, beating for 30 seconds after each addition. Keep beating until thick and ribbon-forming when the whisk is lifted, about 10 minutes. At low speed, gently add the flour mixture and remaining 1/2 cup evaporated milk in 3 alternating batches.
3. Scrape the batter into the prepared pan and bake for about 30 minutes, until golden and a tester inserted in the centre comes out clean. Transfer to a rack and cool for 15 minutes.
4. Poke holes all over the cake's top with a cake tester or fork. Slowly pour 1/2 cup chilled milk mixture over the whole cake and wait for it to be absorbed. Continue with the remaining mixture in 1/2-cup increments. Cover and refrigerate overnight before serving.