Pastel de Tres Leches  Serves 12

Heat oven to 350. Generously butter a 9 x 13 glass pan or angle food pan. In electric mixer fitted w whisk attachment, combine egg whites, baking soda, and salt and beat on medium until soft peaks form, 2-3 min. Add yolks and 1/2 c milk and beat until completely combined. With mixer running slowly, add sugar until combined. Beat until stiff. Remove bowl from mixer. Using spatula, fold in butter. Sift 3/4 c flour and baking powder on top of the mix and fold in to combine. Repeat with remaining flour, 1/4 c at a time. Pour batter into pan and bake until golden and tester comes clean, 20-25 min. Remove and transfer to wire rack. About 5 min before the cake is done, whisk together the 3 milks and set aside. As soon as the cake is removed from the oven, pour the mix over the entire cake (can add 1/2 c liqueur if desired). The cake should absorb it all within 3-5 min. Set aside and let stand until cool. Cover and refrigerate at least 5 hours or overnight. Whip cream to soft peaks. Slice cake into 12 servings, top w whipped cream and serve w fruit and toasted coconut curls.

Butter 1 stick, melted and cooled
Egg 6 large, separated
Baking Soda 0.25 tsp
Baking Powder 1.5 tsp
Salt 0.25 tsp
Sugar 1c
Flour 1.5 c
Milk 1 c
Milk, Evaporated 12 oz can
Milk, Sweetened Condensed 14 oz can
Heavy Cream 2 c