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Preheat oven to 180°C.
Cream butter and sugar until light and fluffy.
Add egg yolks one at a time.
Add coconut milk and milk. It may look split — don’t worry, that’s just the fat content.
Add flour and mix until smooth. The batter will come together.
Fold in baking powder.
Gently fold in whipped egg whites.
Bake for 40 minutes at 180°C or until a toothpick comes out clean.
Mix condensed milk, milk (use the empty can to measure), evaporated milk, and desiccated coconut.
Pour the soaking mixture over the warm cake.
Let it absorb completely before cutting and wrapping.
Serve cold.