Frozen Cake

• For the sauce
• 1 Can Condensed Milk
• 1 Can Whole Milk (use the same can from condensed milk)
• 1 cup Coconut MIlk
• For the Sponge Cake
• 5 Eggs Separated
• 2 cups All-purpose Flour
• 2 cups Granulated Sugar
• 1 cup Milk
• 1 tablespoon Baking Powder
• 1 Small Package of Coconut Flakes for coating

1. To make the sauce, stir all ingredients in a bowl and reserve.
2. To make the cake. Preheat the oven at 350 F.rnPrepare a 9? x 13? rectangular cake pan.rnBeat the egg whites until foamy.rnMix in the egg yolks and sugar.rnContinuing beating, add the milk.rnFor last, mix in the flour and baking powder.rnBake for 50 min.
3. When is baked, take the cake from the oven and right away, (while still hot, still in the pan) cover the cake with the sauce.rnVery slowly, letting the cake absorb all the liquid.rnPlace in the freezer overnight, still in the baking pan.rnNext day take the cake out of the freezer, slice into squares or the size desired.rnCoat the slices with coconut flakesrnWrap in foil.rnLeave in the freezer or refrigerator until is time to serve.

condensed milk, milk, coconut milk, eggs, allpurpose, sugar, milk, baking powder, coating

Taken from food52.com/recipes/28753-frozen-cake (may not work)