# Ingredients:
→ For the Cake
01 - 1 cup all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 1 teaspoon vanilla extract
08 - ½ cup 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 - ½ cup unsweetened coconut milk (optional)
→ For the Butter Pecan Topping
13 - 1 cup pecans, chopped
14 - ¼ cup unsalted butter
15 - ½ cup brown sugar
16 - 1 teaspoon vanilla extract
→ For the Whipped Topping
17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - 1 teaspoon vanilla extract
# Instructions:
01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–5 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
05 - Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
06 - Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
07 - While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk (if using) in a bowl until smooth.
08 - Remove the cake from the oven and let it cool for 10 minutes. Using a fork, poke holes all over the top of the cake. Slowly pour the tres leches mixture over the cake, ensuring it soaks into the holes. Allow the cake to absorb the milk for at least 1 hour, or preferably overnight in the refrigerator.
09 - Melt the butter in a skillet over medium heat. Add the chopped pecans and brown sugar; cook, stirring frequently, for about 5 minutes until the pecans are toasted and the mixture is bubbly. Remove from heat and stir in the vanilla extract. Let cool slightly.
10 - In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
11 - Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface. Drizzle the cooled butter pecan topping over the whipped cream. Serve chilled or at room temperature.
