Banana Tres Leches Cake

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar, divided
1 teaspoon vanilla
2 ripe bananas, mashed
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1 pint heavy cream, divided – need 1/4 cup for the Tres milk mixture and remaining for frosting

Frosting
remaining heavy cream, for whipping
1 tablespoon sugar

1 cup toasted coconut
caramel sauce
banana slices

Method:

1. Preheat oven to 350 degrees. Generously spray a 9 x 13 inch baking pan with cooking spray.
2. In a large bowl, combine flour, baking powder, and salt.
3. In a mixing bowl, beat egg yolks with 3/4 cup sugar on high until yolks are pale yellow.
4. Stir in milk and vanilla, and add bananas. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
5. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
6. Fold egg white mixture into the batter very gently until just combined.
7. Pour into prepared pan and spread to even and flatten the surface.
8. Bake for 35 to 45 minutes or until a toothpick comes out clean.
9. Turn cake out onto a rimmed platter and allow to cool. I used a rimmed cookie sheet.
10. After cake has completely cooled, prick the top of the cake with a fork.
11. In a large measuring cup, combine condensed milk, evaporated milk, and heavy cream. Mix thoroughly.
12. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
13. Allow the cake to absorb the milk mixture for 30 minutes.
14. To frost the cake, whip remaining heavy cream with 1 tablespoons of sugar until thick and spreadable. Do NOT over whip – you could end up with butter. 
15. Spread over the surface and sides of the cake.
16. Garnish with toasted coconut, caramel sauce, and banana slices.