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Pina Colada Tres Leches Cake

Pina Colada Tres Leches Cake

This Pina Colada Tres Leches Cake features an airy sponge cake soaked in the makings of a boozy pina colada made with fresh pineapple juice.
Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 12 hours
Course Dessert
Servings 12

Equipment

  • 1 9x13" cake pan
  • 1 hand or stand mixer

Ingredients
  

Sponge Cake

  • 1 cup all-purpose flour
  • tsp baking powder
  • ½ tsp salt
  • 5 large eggs separated
  • 1 cup granulated sugar divided
  • cup whole milk

Milk Mixture

  • 1/2 a pineapple core removed
  • 2 oz white rum
  • 1 cup full-fat coconut milk
  • ½ cup whole milk
  • 414 ml (14 fl oz) can sweetened condensed milk

Whipped Cream Topping

  • 2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp coconut extract
  • ¼ cup shredded coconut
  • ¼ cup dried rose petals
  • 1 tbsp gold flakes

Instructions
 

For the Cake

  • Preheat the oven to 350° F. Grease a 9x13 pan with butter and set it aside.
  • In a bowl, whisk to combine the flour, baking powder, and salt. Set it aside.
    1 cup all-purpose flour, 1½ tsp baking powder, ½ tsp salt
  • In a separate bowl, place the egg yolks and add 3/4 cup of the sugar. Whisk until the two are combined and yolks turn a lighter shade of yellow. Set the yolks aside.
    5 large eggs, 1 cup granulated sugar
  • In another bowl, place the egg whites and the remaining sugar. Using a hand or stand mixer, beat the whites on high until stiff peaks form. Set them aside.
    5 large eggs, 1 cup granulated sugar
  • Form a well in the center of the dry ingredients and add the yolk mixture. Pour in the milk and stir until a batter forms.
    ⅓ cup whole milk
  • Add a third of the whipped egg whites to the batter and carefully fold them in until no streaks remain. Repeat with the remaining 2/3 of the egg whites.
  • Pour the finished batter into the prepared pan and smooth the top using an offset spatula. Place the cake in the oven and bake until golden, about 25-30 minutes.
  • Take the cake out of the oven and let cool completely.

For the Milk Mixture

  • Place the pineapple in a large food processor and blitz until smooth. Pour the puree into a fine mesh strainer and force the juice through using a rubber spatula. You should have about a cup of juice.**
    1/2 a pineapple
  • To the juice add the rum, coconut milk, milk, and sweetened condensed milk. Stir to combine.
    2 oz white rum, 1 cup full-fat coconut milk, ½ cup whole milk, 414 ml (14 fl oz) can sweetened condensed milk
  • Poke the cooled cake all over with a toothpick and pour the milk mixture evenly over the cake. Cover and transfer to the fridge. Let the cake soak for 8 hours. A layer of coconut fat will settle over the surface of the cake but the cake should feel thoroughly hydrated to the touch.

For the Whipped Cream Topping

  • Pour the cream, sugar, and coconut extract into a bowl and, using a stand or hand mixer, beat the cream until stiff peaks form.
    2 cups heavy cream, 2 tbsp powdered sugar, 1 tsp coconut extract
  • Spread the cream over the surface of the soaked, chilled cake and sprinkle with the coconut, rose petals, and gold flakes. Slice and serve immediately or chill until ready to serve. ***
    ¼ cup shredded coconut, ¼ cup dried rose petals, 1 tbsp gold flakes

Notes

** If you would prefer to use bottled pineapple juice, replace the half pineapple with 1 cup of pineapple juice. 
*** The cake can be made 2-3 days in advance. Top the cake just prior to serving. 
Keyword cake, coconut, pineapple, rum