Preheat your oven to 330°F (165 °C)
prepare 2 8×12 inch baking pans
line baking pans with parchment paper or spray with pan release and dust with some flour
Add the baking powder with the flour and shift them together a
In a separate bowl add together the unsalted butter and 1 cup of granulated sugar and cream then together using either a blender or mixing machine with the paddle attachment until smooth and light
Slowly add the 10 eggs one at a time along with the 1 teaspoon of natural vanilla extract, continue to mix until mixture is homogenized
Add 3 tablespoons at a time of the flour mixture to the creamed butter until batter is fully mixed about 4 minutes
deposit the batter into the lined or greased pan.
Bake at 330 degrees Fahrenheit (165 degrees Celsius ) for approximately 25-30 minutes. using a pic or a fork poke the center of the cake to check if baking is complete.
Fork or pic should be dry after injecting the cake
Once cake is baked remove from the oven a set aside for cooling
In the mean time prepare the tres leche mixture
In a bowl combine the whole milk, evaporated milk and condensed milk and mix together
Evenly pour the tres leche mixture onto the surface of the cooled cake and set aside
Add the whipping cream along with the granulated sugar and vanilla and whip using a whisk attachment until firm peak or double in size
Using an offset spatula spread the whipped cream evenly through the top of the cake
You can drizzle the dulce de leche over the whipped cream and sprinkle some toasted sweetened coconut
-