For the cake:

1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar, divided
4 large eggs, separated
1/3 cup evaporated milk
1 teaspoon pure vanilla extract

For the leche glaze:
1 cup coconut mlk
1/2 cup sweetened condensed milk
1/4 cup evaporated milk
1/4 cup heavy cream
1 teaspoon pure vanilla extract

For the topping:
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon pure vanilla extract
1 fresh coconut, flesh removed and shredded, about 1 cup