Preheat the oven to 350°F (180°C) and butter a 9×13-inch baking dish. Whisk the flour, baking powder, and salt.

Beat the egg whites to soft peaks, gradually add ¼ cup sugar, and beat to stiff peaks. Set aside.

Beat the egg yolks and ¾ cup sugar until thick and pale. Mix in the milk and vanilla. Fold in the flour mixture, then fold in the egg whites in two additions.

Spread the batter in the dish and bake for 25 to 30 minutes until golden and a toothpick comes out clean. Cool 10 minutes, then poke holes all over the warm cake with a skewer.

Whisk together the evaporated milk, sweetened condensed milk, and coconut milk. Pour evenly over the cake. Cover and refrigerate at least 4 hours or overnight.

Whip the heavy cream, confectioners’ sugar, and coconut extract to soft peaks. Spread over the cold cake and top with toasted coconut. Slice and serve cold.