NOTE: This cake requires chilling overnight. Plan ahead.

Preheat oven to 350℉.

Separate eggs into two bowls; whites in one bowl and yolks in the other. Place the bowl of egg whites in the refrigerator.

In a medium mixing bowl, combine flour, baking powder and salt. Stir well. Set aside.

Place egg yolks in a large mixing bowl. Add sugar, butter and ONE TEASPOON vanilla extract. Mix until fluffy and creamy.

Add ½ the can of coconut milk (not sweetened condensed milk or coconut cream) and mix well.

Add half the flour mixture and mix well.

Add ½ cup of oat milk and mix well

Add the remaining flour mixture and mix well. Set aside.

In a separate large mixing bowl, whip egg whites until stiff peaks form (tips stand straight when a spoon is dipped into it and removed), about 4-5 minutes.

Pour whipped egg whites into other bowl (the one with the batter mixture) and fold gently until combined. Don't be too rough or you'll remove the air from the eggs.

Spray baking pan and pour batter into pan. Bake for 25-35 minutes or until golden and a toothpick comes out clean.

Mix together remaining coconut milk, remaining oat milk and full can of coconut sweetened condensed milk.

While cake is still hot, poke holes all over the top with a fork, end of wooden spoon or meat shredding claws. Slowly pour milk mixture all over the cake. Where it pools on the edges, scoop it up gently with a spoon and pour into the center.

Allow cake to cool completely (about 1 ½ hours) then cover with foil and refrigerate 4 hours or overnight.

If making the coconut cream whipped topping, you'll need to chill the can overnight, along with the cake. Other ingredients include powdered sugar and vanilla extract.

Whipped topping: See below for notes on where to find the recipe for the non dairy whipped topping.