Mothers' Day Cake

Beat the egg whites until fluffy and set aside

Slowly add the sugar, beating continuously

One by one, add the yolks to the mixture, beating until light and fluffy

Mix in the flour and baking powder alternately with the orange juice or milk

Mix delicately

Place in a greased 30x45 cm pan

Bake in a moderate oven (180°C) for about 45 minutes or until golden brown

Remove from the oven and let cool

Unmold and cut into two round shapes using a paper mold

Prepare the filling: cook the can of condensed milk in a pressure cooker for 40 minutes, starting from when it begins to boil

Remove from heat and, when cooled, open

Beat with a wooden spoon the sweet mixture obtained during cooking to form a smooth paste

Use as filling for the cake

Mix the 1/2 cup of whole milk with the 1/2 cup of coconut milk in a pan and bring to a simmer

Remove from heat and soak both parts of the cake, cut into round shapes

Place one part on a large serving plate, spread the coconut mixture over it, and place the other part of the cake

Cover with the glaze made as follows: place sugar in a pan with water and bring to a boil, stirring occasionally

Let cool without stirring until reaches a thread stage

Beat egg whites until fluffy and add the warm syrup gradually, beating continuously until the mixture cools and forms a stiff peak

Cover the cake and, if desired, decorate with confectioner's bag

In a ring around the cake, place 1 cup of grated coconut

Decorate with cherries

Distribute in quarters.