Pina Colada Tres Leches Cake Recipe

Craving a tropical twist on the classic tres leches cake? My Pina Colada Tres Leches Cake is the ultimate dessert to satisfy your sweet cravings while offering a delightful blend of coconut, pineapple, and a hint of rum.

This easy-to-make cake is infused with rich, creamy milk, topped with fresh whipped cream, and finished with a sprinkle of sweet coconut flakes. Whether you’re hosting a summer party or simply indulging in a treat, this cake will transport your taste buds to paradise!

Ingredients List

Cake Ingredients:

• 1 1/2 cups all-purpose flour
• 1 Tbsp baking powder
• 4 large eggs (separated)
• 1 1/2 cups white granulated sugar
• 1/2 cup whole milk
• 1 cup crushed pineapple (drained)
• 1 tsp rum extract (optional)

Sauce for Soaking:

• 14 oz can of sweetened condensed milk
• 12 oz can of evaporated milk
• 1/2 cup coconut milk (canned, not Thai)

Topping:

• 1 cup heavy whipping cream
• 2 Tbsp white granulated sugar
• 1/2 cup crushed pineapple (drained)
• 1 1/2 cups sweetened coconut flakes

Required Kitchen Tools:

Before diving into the cake-making process, make sure you have the following kitchen tools on hand:

1. Electric Mixer: To easily beat egg whites and whip the cream for a light, airy texture.
2. 9×13-inch Baking Dish: A standard size for baking the cake and soaking it in the sweet milk mixture.
3. Mixing Bowls: One for dry ingredients, one for wet ingredients, and one for the egg whites.
4. Hand Whisk: For stirring together the soaking liquids and beating the whipping cream.
5. Cooling Rack: To allow the cake to cool evenly before adding the soaking milk.

Cake Preparation

Making this Pina Colada Tres Leches Cake is a breeze, and the result is a moist, flavorful treat that combines the classic tres leches flavor with tropical flair. Let’s get started with preparing the cake!

Mixing the Cake Batter

1. Prepare the Dry Ingredients:
   In a medium-sized bowl, whisk together the all-purpose flour and baking powder. This will ensure that the cake rises evenly and has a light texture.
2. Beat the Egg Yolks:
   In a separate large bowl, beat the egg yolks with the sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer. The sugar will dissolve, and the mixture will become pale and smooth. Add the whole milk and rum extract (if using), and mix well.
3. Combine Wet and Dry Ingredients:
   Gradually add the flour mixture to the egg yolk mixture, stirring gently until the batter is smooth. Be careful not to overmix to maintain a light texture.
4. Beat the Egg Whites:
   In a separate bowl, beat the egg whites until stiff peaks form. This step is key to achieving a light and airy cake. The stiff peaks should hold their shape when the beaters are lifted.
5. Fold in the Egg Whites:
   Gently fold the beaten egg whites into the cake batter. Use a spatula to fold the ingredients together carefully, being sure not to deflate the egg whites. The folding process ensures your cake will be soft and fluffy.
6. Add the Pineapple:
   Finally, fold in the drained crushed pineapple. The pineapple will add a nice texture and a burst of tropical flavor to the cake.

Baking the Cake

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour your 9×13-inch baking dish to prevent the cake from sticking.
2. Bake:
   Pour the cake batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the baking dish for about 10 minutes, then transfer it to a wire rack to cool completely.

Soaking the Cake

Now comes the fun part: soaking the cake in the rich, creamy tres leches mixture. This is what gives the cake its signature moist texture and tropical flavor.

Making the Soaking Sauce

1. Combine the Soaking Liquids:
   In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk until smooth. The coconut milk adds a silky richness and a hint of tropical flavor, while the sweetened condensed milk gives the cake its signature sweetness.
2. Soak the Cake:
   Once the cake has cooled completely, use a fork or skewer to poke holes all over the top of the cake. This helps the soaking sauce to absorb evenly throughout the cake. Slowly pour the prepared milk mixture over the cake, making sure it soaks into every corner. Be patient and allow the cake to absorb the liquid gradually. The cake should become slightly puffed but still moist—not soggy.
3. Chill the Cake:
   After soaking, cover the cake with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for the best results. Chilling the cake helps it absorb the milk mixture fully, making it even more decadent and flavorful.

Topping and Decoration

The topping is what makes this Pina Colada Tres Leches Cake truly indulgent. The whipped cream adds a light and airy contrast to the rich, soaked cake, while the pineapple and coconut flakes provide a tropical finish.

Whipping the Cream

1. Whip the Heavy Cream:
   In a chilled mixing bowl, beat the heavy whipping cream and granulated sugar until soft peaks form. Be sure to stop once the cream holds its shape but isn’t too stiff. This will make for a smooth, velvety topping that’s not overly firm.
2. Spread the Whipped Cream:
   Once the cake has fully absorbed the soaking liquid, spread a generous layer of whipped cream over the top of the cake using a spatula or offset knife. Make sure to cover the entire surface for that creamy, luxurious finish.
3. Add Pineapple and Coconut Flakes:
   Sprinkle the drained crushed pineapple over the whipped cream, then top with a generous amount of sweetened coconut flakes. The coconut gives a nice crunch and enhances the tropical flavor, while the pineapple adds a fresh, juicy bite.

Serving and Storing

1. Serving:
   Slice the cake into squares and serve chilled. The rich, moist texture paired with the creamy topping makes each bite a slice of paradise.
2. Storage:
   Store any leftover cake in an airtight container in the refrigerator. This cake will stay fresh for up to 3 days, though it’s so delicious, it’s sure to disappear quickly!

Conclusion

This Pina Colada Tres Leches Cake combines all the flavors of a classic tres leches cake with a fun, tropical twist. Whether you’re celebrating a special occasion or just want to treat yourself to something sweet, this cake is guaranteed to impress. With its soft, soaked texture and delightful coconut-pineapple topping, each bite will transport you to a beachside paradise. So grab your ingredients, follow these easy steps, and let the Pina Colada Tres Leches Cake take you on a deliciously tropical journey!