# What You'll Need:
→ 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
# How to make it:
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.
09 - 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.
10 - 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.
11 - In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
12 - Once the cake has absorbed the milk mixture, spread the whipped cream evenly over the surface.
13 - Drizzle the cooled butter pecan topping over the whipped cream. Serve chilled or at room temperature.
