In a mixing bowl, combine all purpose flour, baking powder, and kosher salt. Set aside.
In a small mixer, whisk together eggs yolks and first portion of granulated sugar on high speed until sugar is fully dissolved and mixture is a pale yellow, about 3- 5 minutes. Scrape bowl halfway through to ensure all product is fully incorporated.
Pause egg yolk mixture and add in whole milk and vanilla extract. Whisk on low speed until fully combined. Pause, and add in flour mixture and whisk on low speed until just combined.
In a separate mixing bowl in the Hobart mixer fitted with a whisk attachment, whisk egg whites and granulated sugar on high speed until soft peaks begin to form, ensuring to pause occasionally to scrape down sides of bowl before continuing to whisk.
Add egg yolk mixture to egg white mixture, and gently fold in using a spatula. Only fold mixture until fully combined, while maintaining as much air in the batter as possible.
Spray an 3.5" x 1.25" cavity egg-pan with pan-coating. Using a 4 oz gray disher scoop, scoop spongecake batter into each cavity. Bake at 350 degrees, high fan for 12-15 minutes or until cakes are fully baked.
Once cakes are fully baked allow to cool in mold. Using a toothpick poke several holes over the top. Ladle 2 fl oz of Coquito Milk over each cake. Allow to soak overnight refrigerated, then flip over the following day to ensure Coquito Milk has fully absorbed into cake.