Preparation:

• Prepare the Cake:
• Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.
• In another bowl, beat the egg yolks with sugar until pale and fluffy. Add the milk and vanilla extract, and mix until well combined.
• Gradually add the flour mixture to the egg yolk mixture, stirring until smooth.
• In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until fully incorporated.
• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes.
• Prepare the Three Milks Mixture:
• In a large mixing bowl, combine the coconut milk, sweetened condensed milk, and evaporated milk. Whisk until well blended.
• Soak the Cake:
• Using a fork or toothpick, poke holes all over the surface of the warm cake.
• Slowly pour the three milks mixture over the cake, making sure to cover it evenly. Allow the cake to absorb the liquid for at least 30 minutes, or refrigerate overnight for best results.
• Whip the Cream:
• In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. This will be used as the topping for the cake.
• Assemble and Serve:
• Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the top of the cake.
• Garnish with shredded coconut and fresh berries, if desired.
• Slice and serve the Coconut Tres Leches Cake chilled. Enjoy the decadent and moist texture with the creamy coconut-infused flavor!