Preheat oven to 325 degrees F and spray a 9x13 pan with non-stick spray, set aside.

Separate egg whites from egg yolks.

Add the whites to the bowl of an electric mixer and whip on high until medium peaks have formed.

Carefully move the whipped whites from the mixer to bowl to a medium-sized mixing bowl, and set aside.

Wash out your electric mixer bowl and add your egg yolks, granulated sugar, and vanilla bean paste.

Mix together on medium-high speed for 5 minutes or until the mixture is light in color.

Fold in 1/3 of the egg whites and then gently fold in the remaining egg whites.

Lightly sprinkle the flour over the egg mixture and fold in until all the flour has been combined. Make sure to check the bottom of the bowl for any flour that might hang out at the bottom.

Once the mixture is fully combined add to the prepared pan and bake for 20-25 minutes until lightly browned around the edges and fully set in the middle.

Let the cake completely cool and poke the cake with a fork. I poked my cake about 100 times to create a lot of holes. Also, don't forget to poke around the edges of the cake.

Slowly pour the milk mixture over top of the cake and cover it with plastic wrap.

Add to the fridge and let the cake soak up the milk mixture overnight.

Once you're ready to serve the cake top it with whipped topping and toasted coconut.

Add all ingredients to a blender and mix together until smooth.

You can also whisk the mixture together if you don't want to blend. However, I like to use a blender because I like to blend the full-fat coconut milk together and measure it out so it's homogenized.

In the bowl of an electric mixer add heavy cream and vanilla bean paste. Mix on high until fluffy.

Spread on top of the cake and top with toasted coconut.