Coquito Tres Leches Cake

For the Cake:

1. Make Coquito and chill for a few hours until cold.

2. Preheat oven to 350 degrees.

3. Grease your pan using non-stick spray.

4. In a large mixing bowl or a stand mixer beat butter and sugar on high speed until light and fluffy. For about 5 minutes.

5. Add eggs one at a time. Beating batter just to combine. Do not overmix.

6. On low speed add flour alternating with coquito.

7. Pour batter into the mold.

8. Bake for about 40 to 45 minutes. Baking time will depend on the type of mold that you use.

9. Check the cake with a toothpick/skewer by inserting it in the middle. If it comes out clean with no crumbs on it, the cake is ready to be removed from the oven.

10. Remove it to a cooling rack and allow to sit for 10-15 minutes. Then invert it onto a cooling rack and allow to completely cool before using.

11. Put the cake inside a shallow dish and poke holes using a straw or a kebab stick.

Soaking the Cake:

1. Pour 1-1/2 cup of coquito inside a squeeze bottle and soak the cake until the cake absorbs the coquito.

2. Refrigerate for while you make the meringue.

Italian Meringue:

1. In a small saucepan, combine sugar and water. Heat over high heat. Stir constantly.

2. Cook until sugar syrup registers 240°F on an instant-read or candy thermometer.

3. Meanwhile, add egg whites inside the bowl of a stand mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form. About 2 minutes.

4. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.

5. Beat until the egg whites are stiff and glossy. The more time you beat the meringue, the more consistency it will have. I beat mine until I'm able to flip the bowl and the meringue stays in place.

6. Cover your cake as desire.