From the menu of: JCT Kitchen, Atlanta

From the menu of . . . JCT Kitchen, 1198 Howell Mill Roa, Atlanta. 404-355-2252,www.jctkitchen.com

Q. JCT Kitchen is our new favorite Atlanta restaurant and we love everything that we have tried there. However, we never fail to order the rum cake for dessert -- it is out of this world. Could you get the recipe for us? We would love to try it at home. Thanks.

Jim and Bridget Horgan, Marietta

A. This Rum “Sopped” Coconut Cake has been on the menu since JCT Kitchen opened in January 2007. A delicious take on tres leches cake, it’s easy to see why diners would rise up in protest if chef Ford Fry ever took it off the menu. This recipe is for half the quantity they make in the restaurant and it is not as rich as the one you’ll be served there. You can cut the recipe in half again if your plans for entertaining don’t include a crowd this size.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of – name of restaurant" in the subject line.

JCT Kitchen’s Rum “Sopped” Coconut Cake

Hands on: 15 minutes

Total time: 6 hours

Serves: 18

12 eggs

2 cups granulated sugar

2 cups all-purpose flour

1 teaspoon kosher salt

2 (14-ounce) cans sweetened condensed milk

2 1/2  cans coconut milk

1/4 cup dark rum

1/2 Tbs. vanilla extract

1/2 teaspoon almond extract

Vanilla ice cream, toasted coconut and confectioner's sugar, if desired

Preheat oven to 300 degrees F. Line a 4" deep 9x13"pan with parchment paper and coat with pan spray.

Whip eggs and sugar until fluffy and doubled in volume, about 3 minutes with a stand mixer. Whisk or lightly stir in flour and salt. . Pour into prepared baking dish and bake until a toothpick of skewer comes out dry.  This could take up to 2 hours, depending on the oven. Remove from oven, and let cool. Once cool, take the cake out of the pan and trim off all of the crust .

In a mixing bowl, combine condensed milk, coconut milk, rum, and vanilla and almond extracts. Slowly pour over cake until all is absorbed. Cover and refrigerate overnight before serving. Top with ice cream if desired, and garnish with toasted coconut and confectioner's sugar.