Preheat the oven to 350° F. Lightly spray six 3/4-cup ramekins, set them on a rimmed baking pan, and set aside.
Whisk together the cake flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, about 1 minute. Decrease the speed to low, and with the mixer still running, very slowly add the sugar. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla and mix again. Add the flour mixture to the batter in three batches and mix until just combined.
Transfer the batter to the prepared ramekins, dividing evenly amongst them. Bake for 20 to 22 minutes, or until the cake is lightly golden and a toothpick comes out just barely clean. Do not over bake. Remove pan of ramekins from the oven and let sit for 1 hour. Then poke the top of the cakes all over with a wooden skewer or fork.
for the glaze:
Whisk together the evaporated milk, sweetened condensed milk, cream of coconut, and coconut rum in a medium bowl. If you have a bowl with a pour spout, that works great!
Once combined, slowly pour the glaze over the ramekin cakes. It will seem like alot of glaze, but use it all, dividing as evenly as you can amongst the six ramekins. Take your time and let it keep soaking in as you pour. The cakes will not completely soak up the glaze until they have sat for awhile. So, cover the pan of ramekins with foil or plastic wrap and place it in the refrigerator for a few hours or over night.
for the topping:
Preheat oven to 400° F. Spread coconut evenly in a pan. Bake until golden, stirring occasionally, about 5 to 10 minutes. Remove from oven to cool completely.
Place the heavy cream, powdered sugar, and vanilla into the bowl of a stand mixer. Using the whisk attachment on low speed, whisk together until stiff peaks are formed. Increase mixer to medium speed and whisk until thick.
Spread the topping onto individual ramekin cakes or use a pastry bag with tip to swirl it onto the tops. Finish with a sprinkle of cinnamon and maraschino cherries. If serving immediately, place some toasted coconut around the edges of the swirled topping. If serving within a few hours, wait to add the coconut until right before serving for optimal crispy coconut freshness.
Notes
Adapted from this tres leches cake that I shared a few years ago.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.