Soaked Coconut Sheet Cake (Drunken Cake)

In a stand mixer, beat the three eggs, sugar, and vanilla extract for 15 minutes until the mixture is very light and fluffy.

Gradually add the milk, alternating with the all-purpose flour, and finish by gently folding in the baking powder until just combined.

Pour the batter into a pan greased with butter and floured (approximately 12x8x2 inches).

Bake in a preheated oven at 340°F (electric oven with top and bottom heat) or 350°F (conventional oven) for about 25 minutes, or until a toothpick inserted comes out clean.

While the cake bakes, prepare the soaking syrup by mixing the milk, sweetened condensed milk, the two small bottles of coconut milk, and the shredded coconut in a bowl.

After removing the cake from the oven, let it cool for 15 minutes and carefully turn it out onto a serving dish.

Pour half of the prepared soaking syrup over the bottom of the serving dish and return the cake to the dish (this time right-side up).

Poke holes all over the cake and pour the remaining syrup over the top. Cut the cake into desired portions and finish with a topping of shredded coconut.

Refrigerate the cut cake for a time so it completely absorbs the syrup before serving.