# What you need:
→ For the Cake
01 - 1 cup all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 0.25 teaspoon salt
04 - 0.5 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - 0.5 cup whole milk
→ For the Tres Leches Mixture
09 - 1 can (14 ounces) sweetened condensed milk
10 - 1 can (12 ounces) evaporated milk
11 - 1 cup whole milk
12 - 0.5 cup unsweetened coconut milk, optional
→ For the Butter Pecan Topping
13 - 1 cup pecans, chopped
14 - 0.25 cup unsalted butter
15 - 0.5 cup brown sugar
16 - 1 teaspoon vanilla extract
→ For the Whipped Topping
17 - 1 cup heavy whipping cream
18 - 0.25 cup powdered sugar
19 - 1 teaspoon vanilla extract
# How to make it:
01 - Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy, approximately 3 to 5 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.
05 - Gradually add flour mixture to butter mixture, alternating with milk. Begin and end with flour mixture, mixing just until combined.
06 - Pour batter into prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
07 - While cake bakes, whisk together sweetened condensed milk, evaporated milk, whole milk, and coconut milk if using until smooth.
08 - Remove cake from oven and cool for 10 minutes. Using a fork, poke holes all over the top surface.
09 - Slowly pour tres leches mixture over cake, ensuring it soaks into the holes. Allow cake to absorb milk for at least 1 hour, preferably overnight in refrigerator.
10 - Melt butter in skillet over medium heat. Add chopped pecans and brown sugar; cook, stirring frequently, for about 5 minutes until pecans are toasted and mixture is bubbly. Remove from heat and stir in vanilla extract. Cool slightly.
11 - In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12 - Once cake has absorbed milk mixture, spread whipped cream evenly over surface. Drizzle cooled butter pecan topping over whipped cream.
13 - Serve chilled or at room temperature.
