Preheat your oven to 350°F (175°C). Butter a 9×13-inch metal pan. Metal pans help the cake cool and set faster than glass, which is ideal for tres leches.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with ¾ cup of the sugar until the mixture becomes pale, thick, and glossy. This usually takes about 2–3 minutes. Mix in the vanilla extract.

This step creates the structure and richness of the sponge.

In a clean bowl, beat the egg whites with the remaining ¼ cup sugar until stiff peaks form. The whites should stand up straight when you lift the whisk.

This is what gives the cake its light, airy texture.

Gently fold the dry ingredients into the yolk mixture until just combined. Then, fold in the whipped egg whites in three additions, using a light hand. Do not overmix—you want to preserve as much air as possible.

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the cake is lightly golden and springs back when touched.

Let the cake cool for 10 minutes.

In a bowl, whisk together the coconut milk, Jamaican rum cream, and sweetened condensed milk. Add nutmeg and a tiny pinch of salt if using.

Important: If using homemade coconut milk, make sure it is full-fat first press only. Do not dilute it.

While the cake is still warm, poke holes all over using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to absorb gradually.

Let the cake sit at room temperature for 15–20 minutes to begin soaking.

Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread gently over the chilled cake. Garnish as desired.

If you need this dessert ready the same day:

Place the soaked cake in the freezer for 30–45 minutes (do not add whipped cream yet).

Transfer to the refrigerator for 1–2 hours.

This helps the cake firm up quickly without freezing solid.

For best flavor and texture, an overnight chill in the fridge is ideal.