Start this recipe the day before serving, so you can leave the cake in the fridge overnight to absorb all the delicious milk mixture.

Preheat the oven to 325F/162C and grease an 8 x 8 inch baking pan with cooking oil spray or butter all over the sides and base.

Separate the eggs and yolks from all 6 eggs, adding each into separate mixing bowls.

Add yolks to a large mixing bowl and add sugar. Beat using an electric hand mixer or a stand mixer on medium speed until the sugar has dissolved and the yolk mixture is thick and fluffy.

Beat egg whites in a clean medium mixing bowl until stiff peaks form.

Gently fold in half of the whipped egg whites into the yolk mixture, then fold in the other half until only a few white spots remain.

Sift flour and salt over the eggs and gently fold until there are no visible pockets of dry flour remaining.

Pour the batter into the greased baking pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool for 15 minutes.

Whisk together the condensed milk, evaporated milk and coconut milk until well combined.

Poke tiny holes all around the top of the cake and pour the milk mixture evenly over the cake. Cover with plastic wrap and leave in the fridge overnight.

For the meringue, add egg whites, vanilla, sugar and cream of tartar to a heat-safe mixing bowl and mix well. Place over a pot of simmering water and stir until the sugar is dissolved.

Remove from heat and whip using an electric hand mixer until thick and glossy.

Top each slice of cake with meringue and toast with a blow torch until golden brown. Top with toasted desiccated coconut.