Ingredients:
1 c. sugar
5 large eggs, separated
1/3 c. milk
1/2 tsp. vanilla extract
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. cream of tartar
1 12-oz. can evaporated milk
1 c. sweetened condensed milk
1 c. heavy cream
1 tbsp + 1 tsp. coconut extract
1 container whipped cream
1/2 bag coconut flakes
Instructions:
1. Preheat oven to 350 degrees.
2. CAKE: Beat 3/4 c. sugar and the 5 egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour, and baking powder.
3. In separate bowl, beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 c. sugar and continue beating until whites are glossy and firm, but not dry.
4. Gently fold the whites into the yolk mixture. Pour batter into a greased 9x13" baking dish.
5. Bake about 45 minutes, until toothpick inserted comes out clean. Let cake cool completely on counter top or in fridge. Pierce the cake all over with a fork, taking care not to tear it up.
6. MILK SYRUP: In a large bowl, combine evaporated milk, sweetened condense milk, heavy cream, and 1 tbsp. coconut extract. Whisk until well-blended. Pour the syrup over the cake, until it is all absorbed. You can leave in the fridge several hours or overnight to completely absorb into the cake.
7. TOPPING: Toast coconut flakes under a broiler for a few minutes, just until golden. Combine whipped cream with 1 tsp. coconut extract. Using a plastic spatula, spread over the top of the cake. Sprinkle the top with toasted coconut before serving.
* You can color coconut by shaking in a plastic zip-lock bag with green food coloring before toasting, for a "grass" look, and add jelly beans/speckled eggs. I like to make this for Easter dinner.)