10 whole, large eggs
20 oz granulated sugar, divided
10 oz all-purpose flour, sifted
4 cups coconut milk
6 cups sweetened condensed milk
2 cups evaporated milk
2 cups heavy cream
1 tablespoon vanilla extract
2 teaspoons rum extract
1 1/2 tablespoons ground cinnamon, divided
10 oz pasteurized egg whites
DirectionsPreheat oven to 325°F.
Whip whole eggs and 10 oz sugar for 12 minutes; gently fold in sifted flour. Place mixture in 2 (9- x 13-inch) glass baking dishes. Bake 50 minutes or until an inserted knife or toothpick comes out clean. Allow to cool.
Meanwhile, in a large sauce pot over medium-high, reduce coconut milk down to 1 cup. Transfer reduced liquid to a bowl and allow to cool uncovered in the refrigerator.
When the cake and coconut milk have cooled, combine condensed milk, evaporated milk, heavy cream, reduced coconut milk, vanilla extract, rum extract and 1 tablespoon cinnamon in a large bowl. Pour over cakes and return to refrigerator to allow milk to soak into cakes.
Place egg whites and remaining 10 oz sugar in the bowl of a stand mixer and whip until stiff peaks form. Spread meringue evenly over the tres leches cakes. Using a culinary torch, torch until slightly golden. Garnish with remaining cinnamon 1/2 tablespoon of cinnamon.