Brazilian Coconut Cake with Cream Filling

Separate the egg whites from the yolks

Beat the egg whites in a mixer until stiff peaks form

Mix in the egg yolks and beat for 3 minutes

Add the flour, sugar, and milk; beat on high speed for 5 minutes

Gently fold in the baking powder with a spoon

Pour the batter into a greased baking pan

Bake at 180°C (350°F) for 40 minutes or until golden brown

Meanwhile, in a saucepan, combine the milk, sweetened condensed milk, and shredded coconut; cook over low heat until it simmers, then remove from heat and set aside

Once the cake is baked, poke holes all over the cake with a fork

Pour the warm filling evenly over the cake, allowing it to absorb

Let the cake cool completely

Refrigerate until cold

Serve cold