1pintheavy cream, dividedneed 1/4 cup for the tres leche cake and remaining for frosting
remaining heavy cream
Preheat oven to 350 degrees and generously spray a 9 x 13-inch baking pan with cooking spray.
In a large bowl, combine flour, baking powder, and salt.
In a mixing bowl, beat egg yolks with 3/4 cup sugar on high until yolks are pale yellow.
Stir in milk and vanilla, and add the bananas. Pour egg yolk mixture over the flour mixture and stir gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup of sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter carefully until combined.
Pour into prepared baking pan and spread evenly.
Bake for 35-45 minutes or until a toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool.
After cooling, prick the top of the cake with a fork. In a large measuring cup, combine condensed milk, evaporated milk, and heavy cream. Mix thoroughly.
Drizzle all but 1 cup of milk mixture. Allow cake to absorb milk for at least 30 minutes.
Whip remaining heavy cream with 1 tablespoon of sugar until thick and spreadable. Drizzle the remaining cup of milk mixture over the top of the cake. Spread the cream over surface and sides of the cake.
Garnish with toasted coconut, caramel sauce, and banana slices.