Preheat oven to 350 degrees F.

Combine Dry Ingredients: In a medium bowl, combine flour, baking powder, and salt.

Separate Eggs into two other mixing bowls. Add 3/4 cup sugar to the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and coconut extract then stir to combine.

Combine: Pour egg yolk mixture over flour mixture and stir gently just until combined (don't over-mix).

Beat Egg Whites: Use electric beaters to beat the egg whites on high speed. As they begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Gently fold the stiffly beaten egg whites into the batter.

Bake: Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.

Add Three Milks: Combine the coconut milk, sweetened condensed milk, whole milk and coconut extract in a small bowl. Once the cake has cooled, use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture evenly all over the top.

Refrigerate cake for a few hours, or overnight, to allow it to soak up the milk.

Whipped Cream Topping: In the meantime, whip the heavy cream, powdered sugar, and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle toasted coconut flakes on top.