Step 1

Pre-heat the oven to 350F (175C) and lightly grease/flour a 9-inch round cake mold.

Step 2

Sift the flour in a medium sized mixing bowl.

Step 3

Use a mixing spoon to stir in the sugar and cocoa powder.

Step 4

Mix in the salt and baking soda.

Step 5

Make three holes: a large one for the melted butter or oil, and a couple of smaller ones for the vinegar and the vanilla.

Step 6

Add the water and continue mixing with the spoon until you have a smooth batter.

Step 7

Pour the cake batter into the baking mold and bake at 350 for ~45 minutes for a 9X13 cake (~30 minutes for a smaller round cake) or until you stick a toothpick in the middle and it comes out clean.

Step 8

Remove the cake from the oven and let it cool down.

Step 9

Combine the condensed milk, evaporated milk, and cream/milk with the rum in bowl. Stir until mixed and taste.

Step 10

Leave the cake in the baking mold and use a skewer to poke holes all over the cake.

Step 11

Gently and slowly pour the three milks mix over the cake. I find it best to pour a little bit over, then let it absorb, then pour some more, and so on.

Step 12

Let the cake rest in the refrigerator overnight – 24 hours is ideal. If using a springform mold I recommend placing it on top of large flat bowl or platter, just in case any of the liquid leaks out (none or very little will leak with the mold is very tight).

Step 13

Mix the mascarpone with the dulce de leche until you have a smooth mix.

Step 14

Use an electric mixer or a whisk to whip the heavy cream until stiff peaks start to form. Use a mixing spoon to fold the whipped cream into the mascarpone dulce de leche mix.

Step 15

You can leave the cake in the mold, or if you used a springform mold you can gently place the cake on a large platter (some of three milk liquid will still leak out when you remove the sides of the mold)

Step 16

Use a spatula or icing spreader to spread the frosting over the cake – on top and on the sides if removed from the baking mold.

Step 17

Add the toasted coconut and chocolate shavings on top of the frosting.

Step 18

Chill the cake for an hour before serving and keep refrigerated.