Preheat your oven to 350°F (175°C). Make sure your oven is fully preheated before placing the cake inside for even baking.

In a medium bowl, whisk together the egg whites and granulated sugar until well combined. This step is crucial for creating a light texture in your cake.

Gradually mix in the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir until the batter is smooth and free of lumps; it will be thin and liquidy, which is normal.

Pour the batter into an 8x8-inch baking pan and place it in the preheated oven. Bake for 45 minutes. Keep an eye on it as baking times can vary slightly.

After 45 minutes, carefully remove the pan from the oven. Brush the egg yolks over the top of the cake for a beautiful golden finish.

Switch your oven to broil and return the cake to the oven. Broil for 5-10 minutes, keeping a close eye on it to prevent burning. The top should be golden brown when done.

Allow the cake to cool completely in the pan on a wire rack at room temperature. Once cooled, cover the pan with plastic wrap and refrigerate overnight or for at least 8 hours to let the cake set. This resting time is key to achieving the right texture.

When ready to serve, cut the cake into squares or triangles. Enjoy it cold from the fridge or at room temperature. The cake tastes great either way!