Preheat the oven to 160ºC

Whip the egg whites.

Add the sugar and beat for another 3 minutes.

Add the yolks, wheat, juice and continue beating until a homogeneous mass is formed.

Finally, put the yeast, beat for another 40 seconds on the lowest speed of the mixer.

Pour the dough into a greased medium shape.

Bake in a preheated oven at 160ºC for approximately 40 minutes or until golden.

Mix the coconut milk, milk and condensed milk well in a bowl. Reserve.

Once the cake is baked, remove it from the oven and pierce the entire surface with a fork or knife, so the icing will penetrate well.

With the cake still hot and already pierced, pour the frosting over it.

Sprinkle the desiccated coconut on top.

Place in the fridge for approximately 3 to 4 hours.

Cut the cake into squares of the size you prefer.