You'd have to use coconut cream or toasted coconut on top to truly get a coconut taste. I increased Meyer dark rum to 3 tablespoons before I could even taste it in the recipe. It was an absolute mess and looked more like pudding until it was unmolded (no matter how much I poked at it). I suggest making early in the day or leave overnight to soak up all the liquid. Make sure to put on a deep serving dish or cookie sheet in case the springform pan leaks in the fridge. The extra liquid while looking like a mess at first, looks great on a serving platter and on a plate when cut. It kept nicely for several days in the fridge without drying out because of the extra liquid.
Pastel de Tres Leches con Coco (Three Milks Cake With Coconut)
This velvety cake is drenched in coconut milk and topped with poached peaches. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.
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Credit: Todd Coleman
SERVES 10
Unsalted butter, for greasing pan
1 cup flour, plus more for pan
1 cup sugar
6 eggs
2 tbsp. coconut-flavored rum
1 14-oz. can sweetened condensed milk
1 13.5-oz. can coconut milk
1 12-oz. can evaporated milk
Poached peaches in syrup, cut into eighths, to garnish
Heat oven to 350°. Grease and flour a 9″ springform pan; set aside. In the bowl of a stand mixer, beat sugar and eggs on high speed until tripled in volume, pale, and thick, about 12 minutes. Add flour and gently fold with a rubber spatula until just combined; pour batter into prepared pan and smooth top. Bake until golden brown and a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool.
In a large pitcher, whisk together rum and condensed, coconut, and evaporated milks. Pierce cake all over with a toothpick and slowly drizzle milk mixture over top. Chill until milks are completely absorbed, about 4 hours or overnight. To serve, slice into wedges and top with a poached peach wedge.
 Recipe - Saveur.com){kind=link}