This recipe should be made at least 3 hours ahead of time and up to 24 hours ahead. Unsweetened coconut milk may be substituted for evaporated milk. Serve with Coeur d'Alene Cellars No. 6 White.
8 large eggs
1 1/2 cups sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup milk
1/4 cup Kahlua (or strong coffee)
1 teaspoon vanilla
Lightly sweetened softly whipped cream
In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 15 by 10-inch baking pan.
Bake 350 degrees 35 to 45 minutes. Meanwhile, combine 3 milks, Kahlua, and vanilla in bowl. Pour milk mix over cake right out of oven. Let soak, refrigerated,
at least 3 hours. Serve with whipped cream and strawberries. Serves 12 to 16.