Ingredients
softened butter for buttering a 9 x 13-inch baking dish
6 large eggs, separated
1 cup sugar
1 cup all-purpose flour, sifted
1 teaspoon vanilla
1/2 cup sweetened condensed milk
1 can (13.5 oz.) coconut milk, do not use cream of coconut
1 cup evaporated milk
1/2 teaspoon vanilla
whipped cream for topping
Preparation
Preheat oven to 325 degrees. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light in color, about 5 minutes. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Sprinkle flour over top of egg mixture and gently fold in just until all is mixed and there are no streaks but do not beat. Fold in vanilla. Pour batter in prepared dish and spread evenly. Bake until golden and pulling away from sides of dish slightly, about 20 to 25 minutes. Allow cake to sit for 20 minutes.
Meanwhile, prepare the milks: In a medium bowl, whisk together the sweetened condensed milk, the coconut milk and the evaporated milk. Whisk in vanilla. Pour evenly over cake. Cover with plastic wrap and refrigerate for one to two hours or overnight.
When ready to serve, cut into squares and top with whipped cream. Sprinkle coconut over top. Serves 12.
