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Special equipment: twelve 8-ounce mason jars
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For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
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Sift the flour, baking powder and salt into a large bowl.
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Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow.
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Stir in the milk and vanilla.
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Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
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Beat the egg whites in a separate bowl with the mixer on high until soft peaks form.
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With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry.
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Fold the egg white mixture into the batter very gently until just combined.
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Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
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Bake the cakes until risen and lightly golden, 13 to 14 minutes.
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Allow to cool in the pan.
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For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
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For the whipped cream: Whip the cream with the sugar until soft peaks form.
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To assemble: Use a serrated knife to slice each cake in half across the middle.
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Place a cake half in the bottom of each 8-ounce mason jar.
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Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple.
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Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture.
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Top each cake with lots of whipped cream and toasted coconut.
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Refrigerate until ready to serve.
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Several hours is fine.
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The cooler the cakes, the better.
