Piña Colada Tres Leches Cake

Piña Colada Tres Leches Cake

Hey there, friend! If you’re dreaming of a show-stopping dessert that’s as fun to make as it is to eat, you’ve come to the right place.

This 3-Layer Piña Colada Tres Leches Cake is a tropical twist on the classic tres leches cake, combining the creamy, dreamy goodness of coconut milk, sweetened condensed milk, and evaporated milk with the bright, sunny flavors of pineapple and coconut.

Each layer is soaked to perfection, stacked high, and topped with a fluffy whipped cream frosting, fresh pineapple, and toasted coconut.

Perfect for summer parties, birthdays, or just treating yourself after a long day.

Let’s dive in and make something magical!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Bake the Cake Layers
Start by whipping up a simple sponge cake batter infused with a hint of coconut extract. Divide the batter evenly into three 8-inch round cake pans and bake until golden. The light and airy texture is key to soaking up all that delicious tres leches mixture later. Let the layers cool completely.

2. Prepare the Tres Leches Mixture
In a bowl, combine coconut milk, sweetened condensed milk, and evaporated milk. This trio is what gives the cake its signature richness. Poke holes all over the cooled cake layers and slowly pour the mixture over each one, letting it soak in like a sponge.

3. Assemble the Layers
Place the first soaked cake layer on a cake stand or plate. Spread a generous layer of whipped cream frosting over the top. Repeat with the second and third layers, stacking them carefully. Frost the outside of the cake lightly, allowing the layers to show through for a rustic look.

4. Decorate the Cake
Top the cake with swirls of whipped cream frosting, fresh pineapple chunks, and a generous sprinkle of toasted coconut flakes. The pineapple adds a juicy burst of flavor, while the coconut brings a delightful crunch.

Pro Tips

• Toast the Coconut: Lightly toast the coconut flakes in a dry skillet for 2-3 minutes to enhance their flavor and add a nice crunch.
• Use Fresh Pineapple: Fresh pineapple chunks are juicier and more flavorful than canned, but if you’re in a pinch, canned pineapple works too.
• Let It Soak: Allow the cake layers to soak in the tres leches mixture for at least 2 hours (or overnight) for maximum flavor and moisture.
• Chill Before Serving: This cake tastes best when it’s cold, so pop it in the fridge for a bit before serving.
• Level the Layers: Use a serrated knife to level the tops of the cake layers for even stacking.

Storage

• Store the cake covered in the refrigerator for up to 3 days.
• If you’ve added fresh pineapple, it’s best to eat the cake within 1-2 days to prevent the fruit from becoming too soggy.
• This cake doesn’t freeze well due to the whipped cream topping, so enjoy it fresh!

Piña Colada Tres Leches Cake

Cooking Method: Baking Cuisine: Fusion Favorites Courses: Desserts

Difficulty: Intermediate Prep Time 30 mins Cook Time 25 mins Rest Time 2 hrs Total Time 2 hrs 55 mins

Servings: 12 Calories: 450

Best Season: Summer

Dietary:

Nut Free Vegetarian

Description

This 3-Layer Piña Colada Tres Leches Cake is a show-stopping dessert that combines the rich, moist texture of traditional tres leches cake with the tropical flavors of coconut and pineapple.

Each layer is soaked in a luscious trio of coconut milk, sweetened condensed milk, and evaporated milk, then stacked high and topped with fluffy whipped cream frosting, fresh pineapple chunks, and toasted coconut flakes.

Perfect for summer gatherings or anytime you want a taste of the tropics! 🌴🍍

Ingredients

Scale

1/2x 1x 2x 3x

For the Cake:

• 2 ¹⁄₄ cups all-purpose flour
• 2 ¹⁄₄ tsp baking powder
• ¹⁄₂ tsp salt
• 6 large eggs, separated
• 1 ¹⁄₂ cups granulated sugar
• ¹⁄₂ cup whole milk
• 1 ¹⁄₂ tsp coconut extract

For the Tres Leches Mixture:

• 1 can (14oz) sweetened condensed milk
• 1 can (12oz) evaporated milk
• 1 ¹⁄₂ cups coconut milk

For the Whipped Cream Frosting:

• 3 cups heavy cream
• ¹⁄₄ cup powdered sugar
• 1 ¹⁄₂ tsp coconut extract

For the Toppings:

• 2 cups fresh pineapple chunks
• 1 cup toasted coconut flakes

Instructions

Bake the Cake Layers:

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, beat egg yolks and sugar until pale and fluffy. Add milk and coconut extract, then fold in the dry ingredients.
4. In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.

Prepare the Tres Leches Mixture:

1. In a bowl, mix sweetened condensed milk, evaporated milk, and coconut milk.
2. Poke holes all over the cooled cake layers and slowly pour the mixture over each one, letting it soak in.

Make the Whipped Cream Frosting:

1. Whip heavy cream with powdered sugar and coconut extract until soft peaks form.

Assemble the Cake:

1. Place the first soaked cake layer on a cake stand. Spread a layer of whipped cream frosting over the top.
2. Repeat with the second and third layers, stacking them carefully. Frost the outside of the cake lightly.

Decorate the Cake:

1. Top the cake with swirls of whipped cream frosting, fresh pineapple chunks, and toasted coconut flakes.
2. Chill for at least 1 hour before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 50g17%

Sugars 38g

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a boozy twist, add 1-2 tbsp of rum to the tres leches mixture.
• If you don’t have coconut extract, you can use vanilla extract instead.
• Make sure the cake layers are completely cool before adding the tres leches mixture.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Piña Colada, Tres Leches Cake, Tropical Dessert, Layer Cake, Easy Cake Recipe