• For soaker (Prepare before baking the cake or while it’s in the oven.)
• In a medium saucepan, add cream of coconut, sweetened condensed milk, whole milk and coconut rum.
• Mix well and cook over medium heat, 8-10 minutes. (Do not bring to a boil.)
• Set aside to cool.

For vanilla cake

• Heat oven to 350 degrees F. Spray a 9-inch square pan with nonstick baking spray on the inside bottom and all sides sparingly. Set aside.
• Using a strainer or a sifter, sift flour and baking powder together in a medium-sized mixing bowl. Set aside.
• Add butter and sugar to a large mixing bowl. Cream butter and sugar using an electric hand mixer, until fluffy, about one minute.
• Add eggs, vanilla extract and milk to creamed butter mixture. Beat 1-2 minutes, until well mixed.
• Add the flour mixture in batches, about 1/3 at a time. Mix until blended with a rubber spatula, but don’t overmix.
• Pour batter into prepared pan and level out the top with your spatula.
• Bake for 20 to 25 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean.
• Remove cake from the oven and place on a cooling rack. Cool the cake for at least 30 minutes to an hour.

For whipped cream

• Add heavy cream, powdered sugar, and vanilla to a large mixing bowl.
• Whip using an electric hand mixer, 6-7 minutes, until soft peaks form.

To assemble:

• Poke holes all over the cake with a fork.
• Slowly pour the cooled milk soaker mixture about 1/4 of the mixture at a time, allowing the soaker to be absorbed each time. You can use a rubber spatula to spread it and gently push the soaker into the cake. Repeat until finished.
• Allow the cake to sit and absorb the soaker for 45 minutes to an hour (on your counter).
• Cover cake with plastic wrap and refrigerate cake for at least one hour. Remove and frost with whipped cream as desired. Top with toasted coconut (optional). The cake is now ready to serve. Be sure to refrigerate any leftover cake.

Notes:

• Pay attention closely when buying the cream of coconut, it's different from coconut milk (and even coconut cream) and is thicker. If it's hard for you to find cream of coconut, you can use coconut milk but use 1 1/2 cups coconut milk and you may not use all of the liquid for the soaker.
• To toast the coconut (serving it with coconut flakes and/or toasting them is completely optional): Heat the oven to 350°F. Spread coconut evenly on a foil-lined cookie sheet. Bake for 10 to 11 minutes or until light golden brown, stirring halfway through.
• Refrigerate any leftovers and it will last about 5 to 6 days in the fridge. Let it rest on the counter for about 10 minutes before serving though.