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FOR THE CAKE:
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Preheat the oven to 350F.
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In a small bowl, whisk together flour, baking powder, and salt.
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In the bowl of a standing mixer, beat egg whites on medium until soft peaks form. Then, stream in sugar until stiff peaks form. Incorporate egg yolks, one at a time.
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Add vanilla extract to the milk. Alternate between incorporating milk mixture and flour mixture into the egg mixture, about 1/3 of each at a time.
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The mixer should be on lowish speeds. Scrape down the sides once or twice.
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Pour into greased 11x13 baking pan.
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Bake for 35-40 minutes. Let cool for at least 30 minutes.
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FOR THE MILK MIXTURE:
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In a medium bowl, whisk together the three milks and rum. Make sure you break up all the coconut milk lumps, if there are any. Lumps will not soak into cake.
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Using a fork or toothpick, prick holes all over the top of the cooled cake.
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Pour milk mixture evenly across the top of the cake, cover and refrigerate overnight.
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The milk will soak in overnight and virtually disappear.
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I promise.
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FOR THE TOPPING:
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The next day whip up the cream with sugar until spreadable. Then smear it all over the top of the cake. Sprinkle the toasted coconut over the top.
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I love whipped cream. To be fair, you could also use meringue frosting which is traditional in some regions. Personally, I think the cake is sweet enough - a little whipped cream finishes it off nicely.
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Slice and serve.
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Oh, you could also top it with some fresh prettiness... like a maraschino cherry.
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Eat immediately.
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Refrigerate leftovers.
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Eat leftovers for breakfast.
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Burst with joy.
