Pre-Heat Oven to 160C ~320F
Butter and flour a ceramic tray if you have one. If you don't have a ceramic tray, you can use a metallic tray or glass tray just fine but the cooking times will differ. Most likely will take less, anywhere from 30 to 40 minutes cooking time.
Heat milk with butter, melt but don't bring the milk to boil. Let it stand to a warm temperature.
Sift flour and baking powder.
Place eggs and sugar into stand mixer. Starting slow and incrementally move to high for 3 to 4 minutes (no more than that). Remove from stand mixer, we'll continue by hand next. Continue using the whip, add the milk and butter and vanilla and mix. After, add the flour in batches (3 batches should work). Mix until everything is combined.
Pour the mixture into our tray.
Cook for 50 minutes at 160C, until its golden and a wooden skewer comes clean after piercing the center of the cake. Be mindful of the cooking time depending on your tray and oven.
Once finished cooking, let the cake rest for 20 minutes to cool down a little bit.
For our three milk mixture, we will add doulsi, evaporated milk and thickened cream into a bowl and mixing with a spatula mix as much as you can. Once the dulce de leche has dissolved a good amount move to a whisk and continue mixing. Put it aside while we prepare the cake.
Run a flat spatula or knife along the edges of the cake. Pierce with a wooden skewer the whole cake, as much as you like. The more holes, the faster the cake will absorb the liquid.
Pour the tres leches on top and gently run a flat spatula or knife along the edges to help the liquid move towards the bottom of the cake.
Chill for 4 hours minimum or overnight. You can cover the cake with film to prevent it from drying on the top.
For the finishing cream, add cream, icing sugar and vanilla extract into a bowl and using an electric mixer beat on medium-high for a few minutes until you have a thick cream.
You can choose to use a piping bag to best decorate the tres leches if you'd like. We used a 2C nozzle. You can simply spatula the cream on top.
Finish up with some toasted coconut flakes and you are done!
Serve with a bit of dulce de leche on the plate.