Step 1

Preheat the oven to 350 degrees. Grease a 9x13 cake pan and set aside.

Step 2

Add the egg whites and 1/2 cup sugar to the bowl of a stand-up mixer (with the whisk attachment) and beat on high until stiff peaks about 3 to 4 minutes. Scoop it out and put it into another bowl.

Step 3

Place the bowl back on the stand-up mixer (no need to clean it out) and add the remaining 1/2 cup sugar and egg yolks. Beat until pale yellow and double in volume. Next, mix in the pumpkin puree and vanilla.

Step 4

Place a sieve atop the bowl on the stand-up mixer and sift in the flour, baking powder, pumpkin spice and salt. Mix until just combined.

Step 5

Fold in the egg whites until you no longer see any speckles of remaining egg white.

Step 6

Pour the batter into the prepared 9x13 cake pan and transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Let cool completely in the pan before proceeding with the rest of the recipe.

Step 7

In a large measuring cup, add the coconut milk, whole milk and condensed milk. Whisk until combined. Using a skewer or fork, create little holes on the top of the cake. Pour the milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.

Step 8

Just before serving, top the cake with fluffy whipped cream and dust with cinnamon or pumpkin pie spice. Slice and serve.