I might be biased, but this is the best cake in the world! It combines the soft, sweet milks soaked Tres Leches cake made with the wonderful, tropical coconut and pineapple flavors.
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Oh boy, this cake is trouble, trouble, I tell ya!
Memo to myself: “make sure that next time you make this out-of-this-world Tres Leches Cake, you are making it for a party of a holiday dinner. That way, there are many people to share it with.” Making it just for fun, is not cool. I’m like a shark, circling that fridge, taking bite after bite. Even editing the photos sent me straight to the fridge for another bite.
And it’s not surprising at all. After all, this is my favorite cake and I combined it with my favorite flavor combination of coconut and pineapple. It was like a cruel joke on myself. Not only do I have a weakness for most cakes in general (I have quite a sweet tooth), but I also have the biggest weakness for Tres Leches. It’s the soft, soft cake drowning in sweet, creamy combination of three milks (evaporated milk, sweet condensed milk, and in this case, coconut milk).
I just put together a nice collection of Pina Colada dessert recipes over at Community Table last week and it got me craving something with coconut and pineapple flavors. That, in combination with Cinco de Mayo approaching, I got this brilliant idea to make this Pina Colada Tres Leches.
The recipe I used for the cake is by Marcela Valladolid, on Food Network. I used her cake recipe and made my own adjustments to make it into what I had in mind. The cake is SUPER easy to make and is FABULOUS!
- 1½ cups all purpose flour
- 1 Tbsp baking powder
- 4 eggs, separated
- 1½ cups white granulated sugar
- ½ 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
- ½ cup coconut milk (canned, not Thai)
- 1 cup heavy whipping cream
- 2 Tbsp white granulated sugar
- About ½ cup crushed pineapple (drained)
- 1½ cups sweet coconut flakes
- Preheat the oven to 350. Spray and flour a 9x9 baking dish that has at least 2-inch high sides.
- Mix flour and baking powder in a bowl. Set aside.
- 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.
- Add flour mixture in 3 parts, alternating with milk. Scrape sides and bottom of the bowl, mix a few more seconds to combine.
- 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.
- 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.
- Pierce the top of the cake all over with a large fork.
- 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.
- Cover and refrigerate for at least 3 hours. (You can refrigerate overnight and finish the cake the next day.)
- 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.
- 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.
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