1-Getting Started with Preparation: First, preheat the oven to 350 degrees F and grease a 9 x 13-inch pan with cooking spray. This step ensures your cake releases easily and bakes evenly. Next, in one bowl, combine 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt to form the dry base.

2-Getting Started with Preparation: In another bowl, beat 5 large egg yolks with ¾ cup sugar until they turn pale yellow. Then, stir in ⅓ cup milk, 1 teaspoon vanilla extract, and 2 mashed ripe bananas to add that fruity flavor. Gently mix this with the dry ingredients for a smooth batter.

3-Baking and Soaking the Cake: Now, beat the 5 large egg whites until soft peaks form, gradually adding the remaining ¼ cup sugar until stiff peaks form. Fold this into the batter carefully to keep it light. Pour the batter into the prepared pan and bake for 35-45 minutes, or until a toothpick comes out clean.

4-Baking and Soaking the Cake: After baking, let the cake cool for 10 minutes, then invert it onto a platter and cool completely. Poke holes in the cooled cake and prepare the tres leches mixture by combining 1 can (12 ounces) evaporated milk, 1 can (14 ounces) sweetened condensed milk, and ¼ cup heavy cream.

5-Baking and Soaking the Cake: Drizzle most of this mixture over the cake and let it absorb for at least 30 minutes or overnight in the fridge. Before adding frosting, drizzle the remaining mixture. Whip 1 ¾ cups heavy cream with 1 tablespoon sugar until thick, then spread it over the cake. Finish with toasted coconut, caramel sauce, and banana slices for a beautiful presentation.