Tres Leches Cake

5 large eggs, separated
Pinch cream of tartar
1 cup granulated sugar
1 1/2 cups flour
2 1/2 tsp. baking powder
1/4 cup milk
1 cup coconut milk
1 can (385 mL) evaporated milk
1 can (300 mL) sweetened condensed milk
Toasted coconut

Separate eggs and place egg whites and cream of tartar into a large, clean mixing bowl.
Beat whites on medium speed until soft peaks form.
On high speed, gradually beat in sugar.
Beat in egg yolks one at a time.
Sift together flour and baking powder and gently fold into beaten eggs, alternating with milk. Stir just until mixture is combined.
Pour into lightly greased 9" by 13" baking pan. Smooth top.
Bake at 350 degrees F for 30 to 35 minutes or until toothpick inserted into centre comes out clean.
Let cool on rack for 10 minutes.
While cake is cooling, combine coconut milk, evaporated milk and sweetened condensed milk.
Leaving cake in pan, poke holes into cake at one inch intervals. Pour milk mixture onto cake, making sure to moisten edges and corners of cake. Cool and refrigerate at least 3 hours.
Cut into squares and sprinkle with toasted coconut.

Makes 12 servings