Pina Colada Tres Leches Cake
Ingredients
- 1 1/2 cups all purpose flour
- 1 Tbsp baking powder
- 4 eggs
separated
- 1 1/2 cups white granulated sugar
- 1/2 cup whole milk
- 1 cup crushed pineapple
drained
- 1 tsp rum extract
optional
- 14 oz can of sweetened condensed milk
- 12 oz can of evaporated milk
- 1/2 cup coconut milk
canned, not Thai
- 1 cup heavy whipping cream
- 2 Tbsp white granulated sugar
- 1/2 cup crushed pineapple
drained
- 1 1/2 cups sweet coconut flakes
Directions
- 1
Preheat the oven to 350. Spray and flour a 9x9 baking dish that has at least 2-inch high sides.
- 2
Mix flour and baking powder in a bowl. Set aside.
- 3
Using a whisk attachment on your electric mixer, whip egg whites until frothy, on medium-high speed. With the mixer running, slowly add sugar and beat until stiff peaks appear. Beat in egg yolks, 1 at a time, mixing well after each addition.
- 4
Add flour mixture in 3 parts, alternating with milk. Scrape sides and bottom of the bowl, mix a few more seconds to combine.
- 5
Pour the batter into prepared pan. Spread pineapple chunks all over the top of the batter (it's okay if they start to drown.). Bake for 38-43 minutes. Use a toothpick, inserting it into the center of the cake to see if it comes out clean.
- 6
Cool the cake for about 10 minutes. Run a lightly greased butter knife between the cake and the pan, to separate it. Gently invert onto a large platter and cool to room temperature.
- 7
Pierce the top of the cake all over with a large fork.
- 8
Mix sweetened condensed milk, evaporated milk, and coconut milk. Start pouring the mixture very slowly, all over the cake. Taking breaks for the liquid to soak through a bit.
- 9
Cover and refrigerate for at least 3 hours. (You can refrigerate overnight and finish the cake the next day.)
- 10
Whipped Cream: Add the cold heavy whipping cream in the cold mixing bowl. (Use a whisk attachment for your electric mixer.) Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the sugar. Beat until stiff peaks appear (don't walk away far, this will be quick). Keep in the refrigerator until ready to use.
- 11
Spread whipped cream evenly over the top of the cake. Spread coconut flakes all over the top and then, crushed pineapple chunks over that. You can also decorate with some cherries.
Pina Colada Tres Leches Cake
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About this Recipe
Dreaming of a tropical getaway without leaving your kitchen? This Pina Colada Tres Leches Cake brings together the best of both worlds: the luscious, milky richness of a classic tres leches with the sunny, vibrant flavors of coconut and pineapple.
Why This Recipe Works
What makes this dessert truly special is its clever fusion. We're taking a tender sponge cake, traditionally soaked in three milks, and infusing it with tropical flair using coconut milk and the bright sweetness of crushed pineapple. The optional rum extract adds that signature pina colada depth, making each bite an escape to paradise.
What to Expect
You'll discover a dessert that's incredibly moist and tender, almost melting in your mouth, yet surprisingly light. The cake soaks up a dreamy blend of sweetened condensed milk, evaporated milk, and coconut milk, creating a creamy texture that's balanced by the tangy notes of pineapple. It's a sweet, refreshing, and utterly decadent experience, perfect for impressing guests or simply treating yourself to a taste of the tropics.
Customization & Variations
Feel free to adjust the amount of crushed pineapple to your liking, adding more for an extra fruity punch. The rum extract is entirely optional, so you can omit it for an alcohol-free version without compromising flavor. For a decorative touch, a sprinkle of extra sweet coconut flakes or a bit of drained crushed pineapple on top before serving makes for a beautiful presentation.
Serving & Context
This Pina Colada Tres Leches Cake is an ideal dessert for summer gatherings, backyard BBQs, or any occasion where you want to serve something refreshingly sweet and satisfying. Serve it chilled for the best experience, letting its cool, creamy texture be a delightful end to any meal.