Preheat oven to 350℉ and spray a 9x13 inch pan with nonstick spray until coated.
Combine flour, baking powder, and salt in a large bowl; set aside.
Separate the eggs. Place the yolks in a large bowl and the whites in another.
Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow.
Beat in the milk and vanilla.
Pour egg yolk mixture over the flour mixture and stir very gently with a spatula until combined.
In a separate bowl, beat egg whites on high speed until soft peaks form.
With the mixer still on, pour in the remaining ¼ cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined.
Pour the batter into the prepared pan and use a rubber spatula to even out the surface.
Bake for about 35 to 45 minutes or until a toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk,coconut milk, and heavy cream in a small pitcher. With cake still warm, use a fork and poke holes all over the cake.
Slowly drizzle on the milk mixture - don't forget the edges.
Allow the cake to absorb the milk mixture for 30 minutes.
To make the icing: Use a cold bowl and beaters and whip the heavy cream with 2 tablespoons sugar until thick and spreadable.
Spread the icing evenly across the top of the cake.