Preheat your oven to 350°F (175°C). Gather your ingredients and ready your baking equipment, such as a greased 9x9 inch cake pan.

In a medium bowl, sift together 2 cups of all-purpose flour and 1 tablespoon of baking powder. Set this bowl aside.

Beat the egg whites from 4 large eggs in a large bowl until stiff peaks form, about 3-5 minutes.

Gradually add 1 cup of granulated sugar into the beaten egg whites, mixing gently. Fold in the 4 egg yolks one at a time.

Add 1 teaspoon of vanilla extract and gradually fold in the sifted flour mixture, ensuring a smooth consistency.

Slowly pour in 1 cup of coconut milk, mixing until fully incorporated.

Carefully pour your batter into the greased cake pan, smoothing out the top with a spatula.

Bake for about 25-30 minutes. Check for doneness with a toothpick; it should come out clean.

While the cake bakes, combine 1 cup of sweetened condensed milk and 1/2 cup of coconut milk in a bowl, whisk until smooth.

Once baked, allow the cake to cool for about 10 minutes. Poke holes across the top and then pour the soaking mixture over the warm cake.

Let the cake soak for at least 10 minutes at room temperature, or refrigerate for a few hours or overnight.

Before serving, sprinkle toasted coconut flakes on top and slice to enjoy.