Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8×8-inch square pan with parchment paper.

Prepare the Wet Ingredients:

• In a medium bowl, beat the egg whites until stiff peaks form. Set aside.

• In a separate large bowl, whisk the egg yolks and granulated sugar together until smooth and well-combined.

• Stir in the coconut milk and vanilla extract to the egg yolk mixture.

Combine Dry Ingredients:

• In another bowl, combine the shredded coconut and glutinous rice flour.

Mix the Ingredients:

• Gradually fold the dry ingredients into the wet ingredients, mixing until fully combined.

• Carefully fold in the egg whites, making sure to preserve the airiness and lightness.

Bake the Cake:

• Pour the batter into the prepared cake pan and smooth the top with a spatula.

• Bake in the preheated oven for 30-40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.

Cool and Serve:

• Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

• Slice and serve. Enjoy the cake as is, or top with additional shredded coconut for extra texture and flavor.