Preheat oven to 325°
Place your egg yokes in a mixing bowl or KitchenAid. Beat egg yokes for 2-3 minutes on medium high.
Add ½ cup pineapple juice, 1 tsp vanilla and 1 cup sugar.
Add 1 ¼ cup flour, sifting the flour in ¼ cup at a time. Mixing with a spatula. Set aside.
In clean KitchenAid bowl or mixing bowl beat egg whites on high until stiff peaks form. Between 1-2 minutes. Add ½ cup sugar to egg whites.
Add egg white mixture to yoke mixture. Using a spatula, carefully fold them together.
Spray a 9x13 inch pan with cooking spray and pour in your cake mixture. Bake for 55-60 minutes.
Once your cake is done, poke holes in the top using a fork or skewer.
Allow cake to cool
In a large bowl combine 12 oz evaporated milk, 14 oz condensed milk and ⅔ cup whole milk. Whisk together and pour over the cake, taking care to get around the edges.
Set your cake in the refrigerator and allow the milk to soak into the cake. At least 2 hours, but overnight tastes even better.
Add your whipped cream and top with your favorite fruit.