Ingredients:

• 3 eggs (separated)

• 1 can of condensed milk (approximately 395g)

• 200g of gluten-free flour or amido de milho (cornstarch)

• 75g of shredded coconut

• 1 tablespoon of baking powder

Instructions:

1. Preheat & Prepare:
   Preheat your oven to 180°C (350°F) and grease a baking dish.

2. Beat Egg Whites:
   In a clean, dry bowl, beat the egg whites until stiff peaks form. Set aside.

3. Mix Yolks & Condensed Milk:
   In another bowl, whisk together the egg yolks and the condensed milk until smooth and creamy.

4. Add Flour:
   Gradually add the gluten-free flour or amido de milho in two batches, mixing gently until well incorporated.

5. Fold in Coconut & Egg Whites:
   Add the shredded coconut and gently fold in the beaten egg whites until the mixture is smooth and airy.

6. Add Baking Powder:
   Add the baking powder and mix until just combined.

7. Bake:
   Pour the batter into the prepared dish and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

8. Cool & Serve:
   Let it cool before slicing. Enjoy this soft, fluffy, and perfectly delicious gluten-free cake!