Separate egg yolks from the egg whites and store egg whites in the refrigerator.

In a bowl, add sugar, butte, egg yolks and beat until the mix is clear and fluff.

Add 13 tbs of almond milk and mix.

Add flour and mix. Then add the 1/2 cup of milk and continue beating.

In another bowl, beat the egg whites to a stiff peak and transfer them to the previous bowl and mix them with care without beating.

Lastly add the baking powder and mix well.

Grease and flour pan and pour the mixture in. Preheat oven to 355° and bake for 30 min.

While the cake is baking prepare the toppings. Mix the condensed milk with 1/2 cup of milk and the rest of the almond milk.

When the cake is done, pierce it with a fork several times and pour the topping over the hot cake.

Garnish with grated coconut and enjoy!