Beat the egg whites until stiff peaks form. Next, gradually add the oil, sugar, egg yolks, and vanilla extract.
In a bowl, mix the flour and the baking powder. Gradually add this mixture to the one prepared previously. Beat the mixture on medium-low speed until everything is well blended and smooth. Add the grated coconut, mixing gently.
Next, pour the cake batter into a rectangular cake pan and bake for a half hour or until the edges of the cake are golden brown and the center is cooked.
Take the cake out of the oven and let it cool. When it is completely cool, poke holes in the surface with a fork.
Mix the whole milk, the condensed milk, and the coconut milk in a large cup or measuring cup. Pour the mixture over the entire cake, spreading it evenly over all the surface. Let cool.
Now it's time to prepare the whipped cream: whip the two cups of cream and add the sugar and vanilla extract.
Just before serving, spread the whipped cream on the cake and decorate with the shredded coconut.
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