Name: Pineapple Coconut Tres Leches Cake
Prep time: 30 min
Cook time: 20 min
Total time: 12 h
Cuisine: Latin American
Ingredients: 1 1/2 cups cake flour; 1 1/2 tsp baking powder; 1/4 tsp kosher salt; 1/2 cup unsalted butter, room temperature; 1 cup granulated sugar; 5 large eggs; 1 1/2 tsp vanilla extract; 1 can (12 oz) evaporated milk; 1 can (14 oz) sweetened condensed milk; 1 can (13.5 oz) light coconut milk; 1 can (20 oz) crushed pineapple, well drained; 1 1/2 cups heavy cream; 1/4 cup powdered sugar; 1 tsp vanilla extract (for whipped cream); 3/4 cup sweetened shredded coconut, toasted

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This Pineapple Coconut Tres Leches Cake is a tropical twist on the classic. A soft sponge cake gets drenched in a luscious three-milk mixture enhanced with coconut milk, then topped with crushed pineapple, fluffy whipped cream, and toasted coconut. It’s creamy, light, and refreshing with the perfect balance of sweet and tangy flavors.

Why You’ll Love This Recipe

I love how this cake transforms a traditional dessert into something tropical and refreshing. The coconut milk adds depth and creaminess, the pineapple gives a juicy brightness, and the toasted coconut adds just the right amount of texture and nuttiness. I also appreciate that I can make this cake ahead of time—it tastes even better the next day once all the flavors settle in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

Cake flour
Baking powder
Kosher salt
Unsalted butter
Sugar
Eggs
Vanilla extract

For the glaze:

Evaporated milk
Sweetened condensed milk
Light coconut milk

For the topping:

Crushed pineapple, well drained
Heavy cream
Powdered sugar
Vanilla extract
Toasted coconut

Directions

Preheat oven to 350°F and grease a 13×9-inch baking pan.
Whisk together cake flour, baking powder, and salt.
Cream butter until fluffy, then slowly add sugar. Mix in eggs one at a time, followed by vanilla.
Add dry ingredients in thirds, mixing until just combined. Spread into prepared pan.
Bake 18–25 minutes, until golden and a thermometer reads 200°F internally. Cool 30 minutes.
Poke holes all over the cake with a fork. Let cool completely.
Whisk evaporated milk, condensed milk, and coconut milk. Slowly pour over cake. Cover and refrigerate overnight.
The next day, spread crushed pineapple over the cake.
Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Spread over pineapple.
Finish with toasted coconut. Keep chilled until serving.

Servings and timing

This recipe serves about 12 people. The cake takes around 30 minutes of prep, 20 minutes of baking, and needs to chill at least overnight before serving.

Variations

I like to play with this cake’s flavors. Sometimes I add a splash of rum to the milk mixture for a piña colada-inspired version. Other times, I swap pineapple for mango or passionfruit for a different tropical feel. For an extra coconut kick, I use coconut extract in the whipped cream.

Storage/Reheating

I store the cake covered in the refrigerator for up to 3–4 days. The whipped cream stays stable, and the flavors actually improve after the first day. I don’t reheat this cake—it’s best served cold and creamy straight from the fridge.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, I can substitute all-purpose flour, though the texture will be a little less tender. I like to make my own cake flour substitute by replacing 2 tablespoons of flour with cornstarch for each cup.

Do I need to drain the pineapple well?

Absolutely. I always make sure to press out extra liquid, otherwise the topping will be too wet. The pineapple will naturally rehydrate once it sits on the cake.

Can I make this cake ahead of time?

Yes, and I prefer to. I find the cake tastes best on day two after it has fully absorbed the milk and the flavors meld.

Can I freeze this cake?

I don’t recommend freezing it once topped with whipped cream and pineapple. However, I can freeze the baked sponge (before soaking) for up to 2 months.

How do I toast coconut without burning it?

I spread the flakes on a baking sheet and toast them in the oven or toaster oven, watching closely since they can brown quickly. Stirring once or twice helps them toast evenly.

Conclusion

This Pineapple Coconut Tres Leches Cake is one of my favorite desserts to bring to the table. I love how it blends creaminess with bright tropical flavors, making every bite indulgent yet refreshing. Whether for a celebration or a simple family treat, this cake is always a winner in my kitchen.