Preheat oven to to 350° and butter or spray your molds. I use baking spray.

In a bowl beat egg whites until stiff and set aside

In another mixing bowl, beat butter sugar, yokes, brandy and vanilla extract until well blended

Slowly add the flour and milk, alternate little by little while beating

Once blended, fold egg whites into batter. Very important DO NOT beat or mix the egg whites in. Gently fold them in until blended.

Put mixture into cake mold and gently pick up and drop the mold on the counter to get excess air out

Bake for about 25-30 minutes depending on your molds. DO NOT open oven door until about 20 minutes.

Let cool off until warm enough that you can touch it, but not cold. With a skewer poke holes throughout the cakes

Slowly pour your coquito over the cake. Make sure to use all three cups. Refrigerate for about 30 minutes

While your cake is cooling and absorbing the coquito, make your frosting.

Combine whipping cream, coconut extract and powdered sugar in a bowl and whip until stiff

Frost the cake and sprinkle shredded coconut and cinnamon on top

Enjoy