Pumpkin Tres Leches Cake

Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
In a large mixing bowl combine flour, baking powder, salt, cinnamon, ginger, and cloves.
In a small bowl beat the egg yolks with ¾ cup of sugar on high until light yellow in color. Mix in the vanilla, evaporated milk, and pumpkin. Pour the egg mixture into the flour mixture and mix these gently until combined.
In a medium bowl, beat the egg whites on high until you have soft peaks. Add cream of tartar and ¼ cup sugar and beat on high until stiff peaks form. Gently fold egg whites into the batter.
Pour the batter into prepared pan and spread out until batter looks even. Bake for 25 to 30 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If the toothpick comes out clean it’s ready. Remove from the oven and let cool for about 20 minutes.
While the cake is still warm, pierce it all over with a fork making sure you pierce the edges. This will allow the tres leches to drain into the cake when you pour it over.

Whip together the evaporated milk, sweetened condensed milk, coconut milk, and pumpkin.
Reserve 1 cup of tres leches and slowly pour the remaining tres leches over the entire cake. Make sure to get around the edges. Do not worry about the puddling of the milk mixture; the sponge cake will absorb it in about 30 minutes. Save the rest of the milk mixture in the refrigerator for later. Cover the cake with lid, place in the refrigerator, and chill for at least 4 hours or overnight.

Put the cold whipping cream and sugar in a large mixing bowl and mix on high until fluffy, about 1 to 2 minutes. Reserve in covered container in the refrigerator until ready to use.

Top cake with whipped cream and sprinkle with ground cinnamon or pumpkin pie spice. For each serving, ladle a tablespoon of the reserved milk mixture onto a serving plate, then place a piece of cake on top.