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Prep the Pan & Oven
Preheat to 350°F. Grease a 9×13-inch cake pan thoroughly.
Build the Batter
In a large bowl, sift together flour, baking powder, salt, and sugar.
Cut butter into chunks and mix it in until crumbly.
Add egg whites gradually, then the whole egg.
Stir in heavy cream, vanilla, and coconut extract. Blend for 1–2 minutes until smooth and airy.
Bake
Transfer to the pan and bake 30–35 minutes, or until a toothpick comes out clean.
Soak the Cake
While warm, poke shallow holes in the top. Shake the can of coconut milk and pour it evenly over the cake. Let cool and absorb.
Make the Topping
Beat cream cheese until smooth.
Add sugar, vanilla, and coconut extract and mix well.
Gradually blend in the chilled cream until fluffy and stiff peaks form (about 3–4 minutes).
Assemble
Spread the whipped topping over the cooled cake and sprinkle shredded coconut.
Chill & Serve
Refrigerate until ready. Slice, serve, and watch it vanish
