Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.

In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of kosher salt.

In a separate bowl, beat 4 egg whites with an electric mixer until stiff peaks form, about 3-5 minutes. Set aside.

In another bowl, beat together 4 egg yolks and 1 cup of granulated sugar until pale and creamy, about 3-4 minutes. Add in 1/2 cup of whole milk and 1 teaspoon of vanilla, blending until well combined.

Gradually fold the dry ingredients into the yolk mixture, followed by the whipped egg whites until just incorporated.

Pour the batter into the prepared baking pan and bake for 25-30 minutes or until golden and a toothpick comes out clean.

Once cooled, poke holes in the cake using a fork to allow the soaking mixture to seep in.

Whisk together 1 cup of evaporated milk, 1 cup of sweetened condensed milk, and 1 cup of coconut milk, then drizzle over the cake.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Toast coconut flakes in the oven for about 5 minutes until golden. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.

Spread the whipped cream over the chilled cake and sprinkle the toasted coconut on top. Serve chilled.