# Components:
→ 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 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 Garnish
17 - 1 cup heavy whipping cream
18 - ¼ cup powdered sugar
19 - 1 teaspoon vanilla extract
# Method Steps:
01 - Preheat the oven to 350°F. Grease and flour a 9x13-inch baking pan thoroughly.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 3–5 minutes.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract until fully incorporated.
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—avoid overmixing.
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.
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.
08 - Remove the cake from the oven and allow it to cool for 10 minutes. Using a fork, create holes across the entire surface. Slowly pour the milk mixture over the cake, ensuring it penetrates the holes.
09 - Allow the cake to absorb the milk mixture for at least 1 hour, or preferably overnight in the refrigerator for optimal texture.
10 - Melt the butter in a skillet over medium heat. Add the chopped pecans and brown sugar; cook, stirring constantly, 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 chilled 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 across the surface.
13 - Drizzle the cooled butter pecan topping over the whipped cream layer.
14 - Serve chilled or at room temperature. For the best texture and flavor, refrigerate overnight before serving.
