Tres Leches-Inspired White Cake

Preheat your oven to the optimal temperature of 325 degrees Fahrenheit (165 degrees Celsius).\nSpray a generous amount of cooking spray into the two 9-inch round cake pans to ensure they are well-prepared for baking.\nIn a large mixing bowl, combine the white cake mix, flour, eggs, sugar, canola oil, 1 teaspoon of high-quality vanilla extract, baking powder, and milk. Mix the ingredients thoroughly until they are fully incorporated.\nCarefully pour the cake batter into the prepared pans and place them in the preheated oven.\nBake the cakes for 40 to 50 minutes, or until they are lightly browned and a toothpick inserted into the center of each cake comes out clean.\nAllow the cakes to cool for about 10 minutes in their pans before removing them and continuing to finish cooling on racks.\nIn a separate bowl, whisk together the evaporated milk, sweetened condensed milk, 6 tablespoons of heavy cream, 1/2 teaspoon of vanilla extract, and coconut extract until the mixture is smooth and well-combined.\nRefrigerate the tres leches mixture until it is chilled and ready to use.\nUsing an electric mixer, beat 2 cups of heavy cream with instant vanilla pudding mix in a separate mixing bowl until soft peaks form, taking about 3 to 5 minutes.\nRefrigerate the mousse filling until it is chilled and ready to use.\nUsing a long, serrated knife, carefully cut off a thin layer from the top of each cake to level it. Place the cakes on pieces of waxed paper, leveled sides up.\nPoke holes all over the cakes with a skewer to allow the tres leches mixture to penetrate evenly.\nSlowly pour the tres leches mixture over the cakes, about 1/2 cup at a time, waiting until each layer has absorbed the mixture before continuing to pour on more milk mixture.\nWrap each cake layer in plastic wrap and refrigerate until chilled, for at least 4 hours.\nUnwrap one cake layer and place it onto a serving platter with the leveled side up. Top the cake with the mousse filling, and gently place the second cake layer over the filling, leveled side down.\nRefrigerate any leftovers to maintain their freshness.