• 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. 

Frosting cake

• 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.