Cake:
1 1/2 cups flour
2 tsp. baking powder
5 eggs, separated
3/4 cup plus 2 Tbsp. sugar
1 tsp. vanilla
Soaking Liquid:
1 can coconut milk
1 can sweetened condensed milk
1/2 cup fresh milk
Frosting:
1 cup heavy cream
2 Tbsp. sugar
Heat oven to 350 degrees. Coat 9x13 with cooking spray and line bottom of pan with wax paper; coat paper.
In a medium bowl, whisk together flour and baking powder.
In a large bowl, beat egg whites until soft peaks form. Add 1/4 cup of sugar. Beat until stiff peaks form.
In a separate large bowl, beat egg yolks with remaining 1/2 cup plus 2 Tbsp. sugar until thick, about 3 minutes. Fold in egg whites, then flour mixture.
Pour batter into pan and spread to edges. Bake at 350 degrees for 27 minutes or until top springs back when pressed. Invert onto a wire rack and cool completely.
In medium bowl, whisk together the 3 milks. Remove wax paper from the cake and with a wooden skewer, poke holes all over cake, 1 inch apart. Return cake to pan upside down.
Slowly pour half of the soaking liquid over top, letting it seep into the holes. Repeat. It's ok to have some liquid sitting on top of the cake. Cover with plastic wrap and refrigerate overnight.
Whip heavy cream and sugar on medium high speed until medium stiff peaks form. Spread over cake.
