If you love the creamy sweetness of Tres Leches Cake and the tropical flair of a piña colada, this recipe is a match made in dessert heaven!
Imagine a soft, spongy cake soaked in a luscious combination of three milks and infused with the vibrant flavors of pineapple and coconut.
Topped with a rich coconut whipped cream and a sprinkle of sweet coconut flakes, this Tres Leches Piña Colada Cake will transport your taste buds straight to a tropical paradise.
Perfect for summer parties, holidays, or anytime you want to treat yourself to a decadent dessert, this cake combines the best of two worlds — the classic Tres Leches cake and the refreshing, tropical piña colada. Let’s dive right into the recipe!
Ingredients List
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, but highly recommended for that piña colada flavor!)
Sauce for Soaking
- 14 oz can sweetened condensed milk
- 12 oz can 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
When making this heavenly Tres Leches Piña Colada Cake, having the right kitchen tools makes the process much smoother. Here are the essential tools you’ll need:
- Electric Mixer: A stand mixer or hand mixer will be your best friend for beating the eggs and whipping the cream. It’ll help you achieve the perfect texture.
- 9×13-inch Baking Dish: You’ll need a standard 9×13-inch baking dish for baking the cake and soaking it with the milks.
- Whisk: For mixing the dry ingredients and stirring together the milks for soaking.
- Measuring Cups and Spoons: Accuracy in measuring your ingredients ensures that the cake turns out just right.
- Spatula: A flexible spatula is great for spreading the batter evenly in the baking dish and for folding whipped cream into the topping.
With these tools in hand, you’re all set to create this mouthwatering tropical dessert!
Cake Preparation
To make the base of our Tres Leches Piña Colada Cake, we’ll begin with the cake itself. The process is simple but results in a soft, airy sponge that will soak up all the delicious milks later.
Step 1: Mixing the Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour your 9×13-inch baking dish to prevent sticking.
In a medium bowl, whisk together the all-purpose flour and baking powder. This ensures that the cake rises evenly during baking, creating a light and fluffy texture.
Step 2: Whisking the Egg Whites
In a separate large mixing bowl, beat the egg whites until soft peaks form. This step is key to making the cake light and airy. You can use a hand mixer or stand mixer on medium-high speed to achieve this. Set aside the egg whites once they’re ready.
Step 3: Making the Cake Batter
In another bowl, whisk the egg yolks and sugar until light and fluffy. This step helps to create a smooth, creamy batter. Add the whole milk, crushed pineapple (drained), and rum extract (if using). Stir everything together until the mixture is smooth.
Next, gently fold in the dry ingredients from Step 1 into the wet mixture until just combined. It’s important not to overmix at this stage to keep the batter light.
Step 4: Combining with Egg Whites
Carefully fold the beaten egg whites into the cake batter in batches. Use a spatula to gently combine, making sure not to deflate the air in the egg whites. This step will give your cake that light, spongy texture that is perfect for soaking up the Tres Leches sauce.
Step 5: Baking the Cake
Pour the cake batter into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Soaking the Cake
Now comes the fun part: the Tres Leches soaking mixture! This is where the cake gets its signature creamy, indulgent texture.
Step 1: Preparing the Soaking Mixture
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and coconut milk. This combination creates the rich, tropical milk mixture that gives the cake its famous moist texture.
Step 2: Soaking the Cake
Once your cake has cooled slightly, use a fork or skewer to poke holes all over the top of the cake. This helps the soaking mixture seep into every bite. Slowly pour the milk mixture over the cake, allowing it to soak in. Be sure to pour evenly and let the cake absorb all of the liquid.
Let the cake sit for at least an hour in the pan to soak up the milks. For an even better result, refrigerate it overnight so the flavors have time to meld.
Topping Preparation and Assembly
Now that your cake is perfectly soaked in the Tres Leches mixture, it’s time to top it off with a luscious coconut whipped cream and a sprinkle of sweet coconut flakes for that extra tropical touch.
Step 1: Whipping the Cream
In a chilled bowl, pour in the heavy whipping cream and add the white granulated sugar. Using a stand mixer or hand mixer, whip the cream on medium-high speed until soft peaks form. This step is key for getting a light and fluffy topping that complements the dense, soaked cake. Be careful not to overwhip, or you’ll end up with butter instead of cream!
Once the cream has reached the desired consistency, gently fold in the drained crushed pineapple. This adds a nice burst of tropical flavor to your whipped cream, tying in beautifully with the cake and the piña colada theme.
Step 2: Assembling the Cake
Now that the whipped cream topping is ready, it’s time to assemble the cake. Spread a generous layer of the coconut-pineapple whipped cream evenly over the soaked cake, smoothing it out with a spatula. Make sure to cover the entire surface, creating a fluffy, creamy layer that contrasts beautifully with the moist, spongy cake underneath.
Step 3: Adding Coconut Flakes
To finish, sprinkle the sweetened coconut flakes generously over the whipped cream topping. This adds a delightful crunch and extra coconut flavor to each bite. You can also add a few extra crushed pineapple pieces on top for a more tropical look, if you like.
Letting the Cake Set
Once your cake is topped and ready, let it sit in the refrigerator for another 2-3 hours (or overnight, if possible) to allow the flavors to fully develop and for the cake to firm up. The longer it sits, the more the flavors meld together, making each bite even more delicious.
Serving Your Tres Leches Piña Colada Cake
After your cake has chilled and the flavors have had time to develop, it’s time to serve this tropical delight!
Suggested Garnishes
While the coconut flakes on top provide a satisfying crunch, you can always add a few extra garnishes to elevate the presentation:
- Maraschino Cherries: Add a couple of maraschino cherries to each slice for a pop of color and extra sweetness.
- Mint Leaves: A fresh sprig of mint on top can add a lovely contrast to the sweetness of the cake and whipped cream.
- Coconut Shavings: For a more refined look, garnish the cake with lightly toasted coconut shavings for an extra layer of flavor.
This cake pairs beautifully with a chilled glass of pineapple juice or coconut water to keep the tropical theme going. You can also serve it with a scoop of vanilla ice cream for the ultimate dessert experience.
Storage Instructions
If you happen to have leftovers (although that’s unlikely with this indulgent cake!), here’s how to keep your Tres Leches Piña Colada Cake fresh:
Storing Leftovers
Store the cake in an airtight container in the refrigerator for up to 4 days. Make sure the container is sealed tightly to prevent the cake from drying out and to keep the whipped cream topping fresh.
Freezing Tres Leches Cake
While Tres Leches cake is best enjoyed fresh, you can freeze it for later if needed. To freeze, cut the cake into individual slices and wrap them tightly in plastic wrap or aluminum foil. Place the wrapped slices in a freezer-safe bag or container. The cake can be frozen for up to 2 months. To thaw, simply place the slices in the refrigerator overnight.
Conclusion
This Tres Leches Piña Colada Cake is the ultimate tropical dessert, combining the creamy goodness of Tres Leches with the refreshing flavors of pineapple and coconut. Whether you’re hosting a summer party, celebrating a special occasion, or just craving something sweet and indulgent, this cake is sure to impress. With its light, spongy texture, rich soaking mixture, and fluffy coconut whipped cream topping, every bite will transport you to a tropical paradise.
