For the cake:
1 1/2 cups cake flour
1/2 tablespoon baking powder 1 stick butter, softened
3/4 cup sugar
3/4 cup coconut milk 2 tablespoons coconut rum
12 oz can of evaporated Milk
14 oz can of sweetened condensed milk
12 oz milk (I had about a 1/4 cup left of coconut milk and filled it the rest of the way with plain milk)
Preheat oven to 350°F. Spray 7 pint jars with nonstick cooking spray.
Sift together flour, baking powder and salt. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs and beat until well mixed. Slowly add in the rum. With the mixer on low speed, alternately add flour mixture and the coconut milk to the batter beating well after each addition. Mix one minute on medium-high speed.
Evenly divide batter among jars. For me it was two scoops of batter in each jar.
Bake for 15 to 20 minutes or until toothpick inserted into center comes out clean. Cool for 20 minutes before adding the cuatro leches. While cakes are cooling, add into a blender the cuatro leches and blend. With a fork, poke holes in the cake and pour the cuatro leches mixture over the cake.
Cover and refrigerate for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.