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1. Preheat your oven to 175°C (350°F). Grease a 9x13-inch (23x33 cm) baking pan lightly with butter or cooking spray, then line the bottom with parchment paper.
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2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
1.5 cup All-purpose flour,
1.5 tsp Baking powder,
0.5 tsp Salt
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3. Separate the eggs into two large bowls. Beat the egg yolks with three-quarters of the sugar on high speed for about 3–4 minutes, until the mixture is thick, pale, and falls off the beater in ribbons. Beat in the vanilla extract, coconut extract, and whole milk until combined.
5 piece Large eggs,
0.8 cup Granulated sugar,
0.3 cup Whole milk,
1.5 tsp Pure vanilla extract,
1 tsp Coconut extract
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4. In the second bowl, beat the egg whites with a clean whisk or beaters until foamy. Gradually add the remaining sugar and continue beating to stiff, glossy peaks.
5 piece Large eggs,
0.2 cup Granulated sugar
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5. Fold the flour mixture into the egg yolk mixture in two additions using a rubber spatula until just incorporated. Then gently fold in the beaten egg whites in three additions, being careful not to deflate the batter.
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6. Pour the batter into the prepared pan and spread evenly. Bake for 25–28 minutes, until the top is golden and a toothpick inserted into the centre comes out with just a few moist crumbs. Cool in the pan on a wire rack for 15 minutes.
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7. While the cake cools, whisk together the full-fat coconut milk, sweetened condensed milk, and evaporated milk in a large jug or bowl until fully combined.
1 can Full-fat coconut milk (canned),
1 can Sweetened condensed milk,
1 can Evaporated milk
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8. Using a skewer or fork, poke holes all over the surface of the still-warm cake, spacing them about 2 cm (1 inch) apart. Slowly pour the milk soak evenly over the entire cake, allowing it to absorb completely. Cover the pan with plastic wrap and refrigerate for at least 3 hours, or ideally overnight.
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9. Spread the shredded coconut in a single layer on a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until golden and fragrant. Watch carefully as it can burn quickly. Immediately transfer to a plate to cool.
1.5 cup Sweetened shredded coconut
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10. When ready to serve, beat the heavy whipping cream and powdered sugar together with an electric mixer on high speed until stiff peaks form, about 3–4 minutes. Spread the whipped cream evenly over the top of the chilled, soaked cake.
2 cup Heavy whipping cream,
3 tbsp Powdered sugar
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11. Scatter the toasted coconut generously and evenly over the whipped cream topping. Slice the cake into 12 portions and serve cold, straight from the pan.
