• ½ cup Iberia Organic Cane sugar

• 1 tsp Iberia Vanilla Extract

• 1 can Iberia Coconut Evaporated Milk

• 1 can Iberia Sweetened Condensed Milk

• 1 cup all-purpose flour

• 1 tsp baking powder

• 4 eggs

• ½ cup whole milk

• 1 cup whipped cream

• ½ cup toasted coconut flakes

Preheat oven to 350°F.

Beat eggs and sugar until fluffy.

Add vanilla, baking powder, and flour, mixing until smooth.

Pour into a greased baking dish and bake for 25-30 minutes. Let cool.

Whisk together coconut evaporated milk, condensed milk, and whole milk. Poke holes in the cake and pour the milk mixture over it. Refrigerate for at least 2 hours.

Top with whipped cream and toasted coconut flakes before serving.