Quatro Leche

Ingredients:
Butter 1 tbsp
Flour 2 tbsp
Flour 2 cups
Baking powder 2 tsp
Eggs (separated) 6
Sugar 2 cups
Vanilla essence 1 tsp
Milk 1/2 cup
Evaporated milk 1 can
Condensed milk 2 cans
Cream 1 cup
Coconut milk 1 cup

Method:
Butter 9 x13 glass baking dish. Dust generously with a tablespoon of flour. Sift 2 cups flour and baking powder. Keep aside. Whisk egg whites till soft peaks form. Scatter sugar over egg whites and continue whisking till eggs are stiff for 2-3 minutes more. With the mixer on low, add egg yolks one at a time. Add vanilla essence. Divide the flour mixture into 3 portions. Add one portion of flour to eggs. Beat on low to incorporate. Pour in 1/4 cup milk and mix. Add the next third of flour. Mix. Pour the leftover milk and mix. Add the last portion of flour and whisk gently to blend all ingredients. Ladle eggs into prepared dish. Smooth the top. Place in oven and bake for 45 minutes. The top should be golden brown. Stick a toothpick or skewer in the middle of the cake. It should come out clean and dry. Cool on a wire rack for 15 minutes. Assemble the milks by mixing evaporated milk, condensed milk, milk and coconut milk. Whisk well to blend them. Pour the milks over the warm cake. Start with 1 cup at a time. Do this every 15 minutes till all the milk has been absorbed by the cake. When cake is cool, cover with cling film and refrigerate. Serve cake cold with whipped cream.