Tres Leches Cake

Method

1. Heat the oven to 350°F. Butter and flour a 9x13-inch baking pan.
2. Sift together the flour, baking powder, and salt. Beat the egg yolks with ¾ cup of the sugar until pale and thick, 3–4 minutes, then stir in the milk and vanilla and fold in the flour mixture until just combined.
3. In a clean bowl with clean beaters, beat the egg whites to soft peaks. Gradually add the remaining ¼ cup sugar and beat to stiff, glossy peaks.
4. Fold the whites into the batter in three additions, keeping as much volume as possible.
5. Pour into the pan, smooth the top, and bake 25–30 minutes, until golden, springy when pressed, and a toothpick comes out clean. Cool in the pan 10 minutes.
6. While the cake is still warm, poke holes all over the surface with a fork or skewer so the milks can soak in.
7. Whisk together the evaporated milk, condensed milk, and heavy cream, and pour it slowly and evenly over the warm cake. It will look very wet, and that is correct.
8. Let the cake absorb the milk for 10 minutes, then cover with plastic wrap and refrigerate at least 4 hours or overnight.
9. Melt the butter in a large skillet over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until golden and caramelized, 8–10 minutes. Cool completely.
10. Toast the coconut on a baking sheet at 350°F, stirring every 2 minutes, until golden, 5–7 minutes total; watch carefully, as it burns quickly. Let cool.
11. In a chilled bowl with chilled beaters, whip the cream with the powdered sugar, cinnamon, and vanilla to stiff peaks, taking care not to overbeat.
12. Spread the whipped cream over the chilled cake and top with the caramelized pineapple, toasted coconut, and mint. Cut into squares and serve cold.