• Preheat the oven to 350°F. Grease a 9×13-inch cake pan and set aside.

Make the pandan infused milk soak

• To a small saucepan, add ½ cup whole milk, evaporated milk, and 8 washed and knotted pandan leaves. Heat on the lowest setting for 2–3 minutes until fragrant, swirling gently. Turn off the heat and add the pandan extract. Stir in the sweetened condensed milk off heat. Let the mixture sit to infuse.
  ½ cup whole milk, 8 pandan leaves, 1 12oz can evaporated milk, 7oz sweetened condensed milk, 1 teaspoon pandan extract

Make the cake batter

• In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  1½ cups all-purpose flour, 1½ teaspoon baking powder, ½ teaspoon kosher salt
• In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks and ½ cup sugar on medium-high speed until the eggs double in volume and turn into a pale pastel yellow, about 3–4 minutes.
  5 large eggs, ¾ cup granulated sugar
• Turn the speed to low and pour in the pandan extract and ½ cup of whole milk until just combined. Pour the yolk mixture into the flour mixture and gently mix until just combined.
  ½ cup whole milk, 2 teaspoon pandan extract
• Clean and dry the mixer bowl thoroughly. Any residue will prevent the whites from whipping. Add the egg whites to the mixing bowl and beat on high with the whisk attachment. With the mixer running, slowly pour in ¼ cup sugar and continue beating until medium peaks form.
  5 large eggs, ¾ cup granulated sugar
• Gently fold ⅓ of the egg whites at a time into the flour mixture until no white streaks remain, being careful not to deflate the egg whites as you fold. Pour the batter into the prepared pan and gently shake it to level out the batter.

Bake the cake

• Bake at 350F for 25–30 minutes or until a toothpick inserted in the center comes out clean and the top is lightly browned.

Add the milk soak

• Allow the cake to cool for 15-20 minutes or until ever so slightly warm to the touch. Don't worry if the cake shrinks a little, that is normal.
• Using a fork or skewer, poke holes all over the surface of the cake.
• Remove the pandan leaves from the milk mixture. Evenly pour half of the milk mixture over the top, making sure to get the edges. Allow it to absorb for 5-10 minutes, before adding the remaining soak. For drier areas, use a spoon to pour the milk mixture over it. Refrigerate for at least 3 hours or until all the liquid has been absorbed.

Make the coconut whipped cream

• To a mixing bowl, add heavy cream, mascarpone cheese, pinch of salt, sifted powdered sugar and coconut extract. Using an electric mixer or stand mixer, whip on medium speed until stiff peaks form. Spread evenly over the top of the tres leches cake. Optionally, garnish with toasted coconut flakes and enjoy!
  2 cups cold heavy cream, 4 oz mascarpone cheese, 1 tablespoon powdered sugar, 1 teaspoon coconut extract, Coconut flakes, pinch of salt