Ingredients

The following ingredients have 12 Servings
  • 4 large eggs (separated)
  • 1 cup white granulated sugar (divided)
  • 2/3 cup pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 3/4 cup whole milk
  • 1 14-ounce can of sweetened condensed milk
  • 1 cup light coconut milk
  • Whipped Cream (for topping)
  • 1/2 teaspoon ground cinnamon or pumpkin pie spice (for topping)

Instruction

  • Preheat the oven to 350 degrees. Grease a 9x13 cake pan and set aside.
  • 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.
  • 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.
  • 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.
  • Fold in the egg whites until you no longer see any speckles of remaining egg white.
  • 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.
  • 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.
  • Just before serving, top the cake with fluffy whipped cream and dust with cinnamon or pumpkin pie spice. Slice and serve.