Caribbean rum "sopped" coconut cake

Directions:
1. Preheat the oven to 350 degrees. Coat the bottom of a 9-inch by 13-inch baking dish with nonstick cooking spray. Line the pan with parchment paper.

2. To prepare the cake, combine the eggs, sugar, and salt in the bowl of an electric mixer and beat until tripled in volume. Quickly fold in the flour until just incorporated. Scape the batter into the prepared baking dish.

3. Bake for 25 to 30 minutes (I had to bake mine 15 minutes longer), or until a toothpick inserted into the center just comes out clean. Let cool on a wire rack. Remove from the pan and discard the paper. Return the cake to the baking dish and poke many holes into the cake with a wooden skewer or large fork.

4. To prepare the sopping milk, mix together the coconut milk, condensed milk, run, and almond extract. Pour the milk mixture over the cake, cover, and let sit in the refrigerator for at least 2 hours.

5. To serve, whip some heavy cream until stiff peaks form. Serve slices of the cake topped with the whipped cream.