For the Cake

1. Pre-heat oven to 350°F
2. Separate the eggs into whites and yolks into two large bowls.
3. In a small bowl sift together the flour, baking powder and salt, set aside.
4. Take the egg white bowl and begin mixing with an electric mixer until frothy, then add cream of tartar and continue to mix.
5. While continuing to mix, add 1/4 cup of the sugar at about a tablespoon at a time and continue to mix on high speed until soft peaks form, set aside.
6. Take the bowl with the egg yolks in it and add the remaining 3/4 cup of sugar and mix on high until a pale yellow color.
7. Add coconut milk, coconut extract and vanilla extract and mix until combined.
8. Add the flour mixture to the egg yolk mixture in three parts, mixing between additions until just combined.
9. Now take a rubber spatula and fold the egg whites into the batter gently by scraping the edge of the bowl down to the bottom, brining the batter over the top of the egg whites, then turn a quarter turn and repeat until there are no streaks of white and the batter is uniform in color.
10. Bake for 25 minutes.

Milk Mixture

1. Combine the condensed milk, evaporated milk and coconut milk into a small bowl, whisking together until combined.
2. Pour over cooked cake and allow the milk to soak for about 30 -60 minutes.

For the Whipped Cream Frosting

1. In a medium sized mixing bowl combine heavy whipping cream, vanilla extract, coconut extract and powdered sugar.
2. With an electric mixer beat on high until stiff peaks form.
3. Spread over the top of the cake evenly.

Toasted Coconut

1. Pre-heat Oven to 325°F
2. Place a piece of parchment paper on a cookie sheet and sprinkle coconut in an even layer on the cookie sheet.
3. Bake for 7 minutes.
4. Check the coconut and stir it.
5. Place it back in the oven for an additional 2-4 minutes or until it reaches your desired crispness.  Keep an eye on it because it can burn easily.
6. Remove and allow to cool for a few minutes, then sprinkle on top of the whipped topping and ENJOY!