# What You Need:
→ Cake Components
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 whole milk
→ Tres Leches Soaking 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)
→ Butter Pecan Topping
13 - 1 cup pecans, chopped
14 - ¼ cup unsalted butter
15 - ½ cup brown sugar
16 - 1 teaspoon vanilla extract
→ Whipped Cream Topping
17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - 1 teaspoon vanilla extract
# How to Make:
01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan, ensuring complete coverage to prevent sticking.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until thoroughly combined. Set aside for later use.
03 - In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, approximately 3–5 minutes. The mixture should appear pale and doubled in volume.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract until combined.
05 - Gradually add the flour mixture to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing to prevent a tough cake.
06 - Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center emerges clean. The top should be golden brown and spring back when lightly touched.
07 - While the cake bakes, whisk together the sweetened condensed milk, evaporated milk, whole milk, and coconut milk (if using) in a bowl until completely smooth and homogeneous.
08 - Remove the cake from the oven and let cool for 10 minutes. Using a fork, create holes evenly across the entire surface of the cake. Slowly pour the tres leches mixture over the cake, allowing it to absorb through the holes. Refrigerate for at least 1 hour, preferably overnight for optimal absorption.
09 - Melt the butter in a skillet over medium heat. Add the chopped pecans and brown sugar, stirring frequently for about 5 minutes until the pecans are toasted and the mixture is bubbly and fragrant. Remove from heat and stir in the vanilla extract. Allow to cool slightly.
10 - In a separate chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. The cream should hold its shape when the whisk is lifted.
11 - Once the cake has fully absorbed the milk mixture, spread the whipped cream evenly over the entire surface. Drizzle the cooled butter pecan topping over the whipped cream in an attractive pattern.
12 - Serve chilled or at room temperature. For cleanest slices, use a sharp knife dipped in hot water and wiped clean between cuts.
