• Preheat oven to 350°
• 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 25-35 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.
  

Homemade whip cream

• Pour 1 pint heavy whipping cream into a bowl and mix on medium high speed.
• Add 1 tsp. vanilla and 2-3 TBS granulated sugar. Continue to mix until medium to stiff peaks form.
• Add your whip cream, top with fresh fruit. Chill and serve.