The first time I tried this a family member from Nicaragua made it, I had never tasted this sort of desert before and I loved it. So I embarked to do research on it and found many variations on it which I mixed all up and came to this one, I found this cake to be one of those where you take a bite and go hmm not sure if I like this so you try another hmm then another soon your plate will be empty. I did find reviews that ranged from I did not like this at all to omg so good. I hope you like it.
1In the steps I will expand on how some were written and what I did. first off some use cake flour some use AP flour some skip this step and use a box mix; I used cake flour and a bit less sugar I think they used a full cup total some more. in the milk glaze some use the two cans of milk then you can choose from half & half, whole milk, coconut milk or heavy cream I think the use of coconut milk might be awesome.fruit is used or not some some will use coconut flakes on top.
2Preheat oven to 350 degrees, spray a 9x13 or 9x11 pan until coated dust lightly with flour. I lightly sprayed a 9x11 glass pan with pam and dusted it barley with flour. many commented you do not need to do this step, I assume because of all the milk would release the cake. I think it needs it.
3Combine flour, baking powder and salt in a large bowl set aside. Separate eggs. versions of this cake do NOT separate eggs I separated and will do so again.
4TIP: here is where it got weird, I beat the butter with the sugar till very combined I then beat in the yokes one at a time then added the vanilla. I forgot the milk as most recipes do NOT call for it. so when I went to mix the egg butter mixture it was well very dry. when I went to fold in the egg whites of course it was not mixing way to stiff. so I just added a small amount of whites got it loose then folded in the rest it finally gave way. I want to also note many versions do NOT call for butter. I will continue to use butter but will next time add the milk so I dont have to deflate the whites.
5Beat egg yolks with 1/2 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
6Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
7Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. it will seem that there is very little batter dont worry.
8Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter to cool. NOTE: mine took 25 min I did not turn mine out I left it in the pan to cool.
9Combine condensed milk, evaporated milk, and half & half. Pierce the surface with a fork slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. NOTE: I used all my milk and it sucked it all up no problem. I then covered the top with WELL drained crushed pineapple, someone stated to warm the milks as it would let the cake soak it up easier this step is not necessary I did it and will not the next time they also suggested to cut the sides off of the cake because it is hard for the crusty side parts to absorb the milk I waited a few hours tried the edge part and decided to cut all of the edges off I do feel it needs it and hey cooks treat right.
10Allow the cake to absorb the milk mixture for 30 mins BETTER over night. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of powdered sugar and a splash of vanilla until thick and spreadable. Spread over the surface of the cake. TIP: I did not ice the entire cake all at once just what we were going to eat at that time.