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1. Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking dish and lightly flour it, tapping out any excess.
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2. Separate the eggs, placing the yolks in a large bowl and the whites in a clean stand mixer bowl. Whip the egg whites with a hand or stand mixer on medium-high until stiff peaks form, about 3–4 minutes. Set aside.
5 piece Large eggs
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3. Beat the egg yolks with the granulated sugar on high speed for 3–4 minutes until the mixture is pale, thick, and ribbon-like. Beat in the vanilla extract and whole milk until combined.
1 cup Granulated sugar,
0.3 cup Whole milk,
1.5 tsp Vanilla extract
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4. Sift the flour, baking powder, and salt together directly into the yolk mixture. Fold gently with a spatula until just combined — do not overmix.
1.5 cup All-purpose flour,
1.5 tsp Baking powder,
0.2 tsp Salt
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5. Fold the whipped egg whites into the batter in three additions, using a large spatula with a gentle cutting and folding motion to preserve the airy volume.
2.5 piece Large eggs
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6. Pour the batter into the prepared baking dish and spread evenly. Bake for 25–28 minutes, until the top is golden, the edges pull away from the sides, and a toothpick inserted in the center comes out with moist crumbs. Cool in the pan for 15 minutes.
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7. While the cake cools, whisk together the sweetened condensed milk, evaporated milk, full-fat coconut milk, and coconut extract in a large bowl until fully combined.
1 can Sweetened condensed milk,
1 can Evaporated milk,
1 can Full-fat coconut milk,
1 tsp Coconut extract
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8. Using a fork or wooden skewer, poke holes all over the still-warm cake at 1-inch intervals, going all the way to the bottom. Slowly pour the three-milk mixture evenly over the entire surface of the cake, pausing to let it absorb before adding more. Cover and refrigerate for at least 4 hours, or overnight for best results.
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9. Spread the sweetened shredded coconut in a single layer in a dry skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until golden and fragrant. Transfer immediately to a plate to cool.
1 cup Sweetened shredded coconut
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10. Combine the heavy whipping cream and powdered sugar in a chilled bowl. Whip on medium-high speed until soft, billowy peaks form, about 3–4 minutes. Do not overwhip.
2 cup Heavy whipping cream,
3 tbsp Powdered sugar
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11. Remove the soaked cake from the refrigerator. Spread the whipped cream evenly over the entire surface in a generous, fluffy layer. Scatter the toasted coconut over the top. Slice into 12 portions and serve chilled.
