Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

Whisk together the all-purpose flour, baking powder, and salt until combined.

In a large bowl, beat egg yolks and 3/4 cup granulated sugar until pale and fluffy, then stir in milk, vanilla extract, and melted butter.

Beat egg whites in a separate bowl until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.

Fold the whipped egg whites into the yolk mixture, then stir in the toasted pecans.

Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.

While the cake cools, mix evaporated milk, sweetened condensed milk, whole milk, and melted butter until blended.

Poke holes in the cooled cake and pour the milk mixture over it. Cover and refrigerate for at least 4 hours, preferably overnight.

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Spread the whipped cream topping over the refrigerated cake and garnish with additional pecans.