- Eggs, large (separate whites)
- Granulated White sugar
- Vanilla extract
- All purpose Flour, unbleached
- Baking Powder
- Coconut Milk, unsweetened
- Sweetened Condensed milk
- Coconut milk, unsweetened
- Shredded coconut
Separate egg whites from the yolks. Add the whites to a large bowl or stand mixer. Beat the egg whites to stiff peaks.
Add the egg yolks and sugar, alternating 1 egg yolk and a ¼ of the sugar, then another yolk and ¼ of the sugar, and so on. For the last egg yolk and sugar addition, also add the vanilla extract.
Once the batter is combined and smooth add the sifted flour and baking powder a little at a time, mixing each bit in as you go to ensure that the flour is incorporated smoothly.
Finally, mix in the milk. Pour the batter into an oiled 9x9 (or similar sized) cake pan. Bake at 350 F degrees for 25-30 minutes until a toothpick inserted into the center comes out clean.
In a medium bowl, mix together the sweetened condensed milk and the coconut milk.
Using a skewer or toothpick, poke holes around the cake and pour over the glaze. Let the cake rest to soak for 10 minutes at room temperature or longer in the refrigerator. Sprinkle the cake with shredded coconut.