Preheat the oven to 350 degrees Fahrenheit
Place the egg whites in a large bowl and the egg yolks in a small bowl, set aside.
Beat the egg whites until stiff peaks form, about 3-4 minutes.
Store the egg whites in the fridge until step 10
Beat ½ cup of butter until smooth
Add the granulated sugar and continue to beat until light and fluffy, scraping the sides down as you go
Add the vanilla extract and mix well
Next, add the egg yolks, one at time, mixing well before adding the next one.
In a separate bowl, whisk the flour, salt, baking powder, and baking soda.
Remove the egg whites from the fridge and add the egg whites and the flour mixture to the wet ingredients, alternating sets, until everything is added. Be careful not to overmix.
Pour the batter into a prepared 9x13 baking pan and spread out the mixture so it is smooth.
Bake for 25-30 minutes, or until a toothpick comes out clean and the edges of the cake should pull away from the pan slightly.
While the cake is baking, prepare the tres leche mix.
Using a large glass container (bowl, mixing cup, etc), add the can of coconut milk. Microwave for about 30 seconds to remove any lumps.
Add the sweetened condensed milk and the evaporated milk, stirring until combined.
After the cake has rested for 5 minutes, poke holes throughout the cake and pour the tres leche mixture over it slowly. (You want to pour slowly so the top of the cake has a chance to absorb the mixture as well)
Place the cake back inside the oven (make sure the oven is OFF), and leave it in for 10 minutes.
After 10 minutes, remove the cake from the oven and allow to cool before transferring to the fridge. You want the cake to chill in the fridge for about 6 hours.
Before serving, prepare the whipped cream by beating the heavy cream on high until soft peaks form.
Add the powdered sugar and almond extract and mix well.
Spread the whipped cream over the tres leche cake and garnish with strawberries, if desired.