Description
Experience a tropical escape with every bite of this Pineapple Coconut Tres Leches Cake, a delightful twist on the classic dessert. Bursting with vibrant flavors and an incredibly moist texture, it’s the perfect treat for any occasion.
Ingredients
Scale
- 1 box yellow cake mix or homemade vanilla/yellow cake recipe
- 1 can full-fat evaporated milk
- 1 can sweetened condensed milk
- 1 can full-fat coconut milk
- 1 can crushed pineapple, drained
- Optional: pineapple extract
- 1 cup cold heavy cream
- Powdered sugar, to taste
- Vanilla extract, to taste
- Toasted unsweetened shredded or flaked coconut
Instructions
- Preheat the oven to the temperature specified by the cake recipe or mix instructions.
- Prepare a 9×13 inch baking pan by greasing and flouring it or lining it with parchment paper.
- Prepare the cake batter according to its instructions and pour it evenly into the prepared pan.
- Bake the cake until a wooden skewer or toothpick inserted into the center comes out clean, about 25-30 minutes.
- Let the cake cool in the pan on a wire rack for at least 30 minutes.
- While the cake is cooling, combine the evaporated milk, sweetened condensed milk, and full-fat coconut milk in a large bowl and whisk until smooth.
- Open a can of crushed pineapple and drain it thoroughly, pressing out as much liquid as possible.
- Once the cake is completely cool, poke holes all over the surface with a fork or wooden skewer.
- Slowly and evenly pour the tres leches mixture over the entire surface of the cake, allowing it to soak in.
- Spread the drained crushed pineapple evenly over the top of the soaked cake.
- Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Prepare the whipped cream topping by combining cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl.
- Beat with an electric mixer on medium-high speed until stiff peaks form.
- Lightly toast the shredded coconut in a dry skillet over medium-low heat until golden brown and fragrant.
- Spread the whipped cream evenly over the top of the chilled, soaked cake.
- Sprinkle the toasted coconut flakes over the whipped cream and garnish with fresh pineapple wedges or maraschino cherries if desired.
- Slice and serve immediately.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Proper chilling is essential for the cake to absorb the milk mixture fully. Ensure the pineapple is drained well to avoid a soggy cake, and consider toasting the coconut for added flavor.