Description
This Pineapple Coconut Tres Leches Cake is a tropical take on the classic, featuring a light sponge soaked in a coconut-infused three-milk mixture, topped with crushed pineapple, fluffy whipped cream, and toasted coconut. It’s creamy, refreshing, and perfect for warm-weather gatherings.
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In a large bowl, cream butter until fluffy. Gradually add sugar and beat until light. Add eggs one at a time, then mix in vanilla.
- Gradually add dry ingredients, mixing just until combined. Pour batter into prepared pan and spread evenly.
- Bake for 18–25 minutes, or until golden and a toothpick comes out clean or internal temp reads 200°F. Cool for 30 minutes.
- Poke holes all over the cake using a fork. Let cool completely.
- In a bowl, whisk together evaporated milk, condensed milk, and coconut milk. Slowly pour mixture over cake. Cover and refrigerate overnight.
- The next day, spread well-drained crushed pineapple evenly over the cake.
- Whip heavy cream with powdered sugar and vanilla extract to stiff peaks. Spread over pineapple layer.
- Top with toasted shredded coconut. Keep cake chilled until ready to serve.
Notes
- Use drained pineapple to prevent soggy topping.
- Add rum to milk mixture for a piña colada version.
- Swap pineapple for mango or passionfruit for a tropical twist.
- Use coconut extract in whipped cream for extra flavor.
- Make up to a day in advance for best flavor absorption.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
