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- 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon salt - 1 cup granulated sugar - 4 large eggs - ½ cup whole milk - 1 teaspoon vanilla extract - 1 can (14 oz) sweetened condensed milk - 1 can (12 oz) evaporated milk - 1 cup coconut milk - 1 cup crushed pineapple, drained - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Toasted coconut flakes, for garnish Gathering ingredients is key for your Pineapple Coconut Tres Leches Cake. Let’s break it down! Dry Ingredients: You need 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of salt, and 1 cup of granulated sugar. These form the base of your cake. Wet Ingredients: For the wet mix, grab 4 large eggs, ½ cup of whole milk, and 1 teaspoon of vanilla extract. The magic happens when you add 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 cup of coconut milk. This gives the cake its rich flavor. Toppings and Garnish: To finish, you’ll need 1 cup of crushed pineapple (make sure to drain it), 1 cup of heavy whipping cream, and 2 tablespoons of powdered sugar. Don’t forget the toasted coconut flakes for that delightful crunch! Now you have all the ingredients to create this tropical delight! {{ingredient_image_2}} - Preheat the oven: Start by preheating your oven to 350°F (175°C). Grab a 9x13 inch baking pan. Grease it with butter and dust it with flour. This helps the cake come out easily. - Mix dry ingredients: In a medium bowl, whisk together 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. This mixture should be well blended. Set it aside for later. - Beat eggs and sugar: In a larger bowl, combine 1 cup of granulated sugar and 4 large eggs. Use an electric mixer to beat this mixture. Do this on medium speed for about 5 to 7 minutes. The mix should become thick and fluffy. - Combine mixtures: Now, slowly add ½ cup of whole milk and 1 teaspoon of vanilla extract to your egg mixture. Mix it gently on low speed. Next, fold in the dry ingredients using a spatula. Be careful not to overmix; you want a light batter. - Bake the cake: Pour the batter evenly into your prepared baking pan. Spread it out to a smooth layer. Bake for 25 to 30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it's ready. Let it cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely. - Prepare the milk mixture: While the cake cools, mix together 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1 cup of coconut milk in a bowl. Whisk these until they are well combined. - Soak the cake: Once the cake has cooled, poke holes all over the surface with a fork. This allows the milk mixture to soak in. Slowly pour the milk mixture over the cake, making sure it seeps into the holes. - Whipping cream preparation: In a clean bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar. Use an electric mixer on high speed until stiff peaks form. This will be your fluffy topping. - Topping the cake: After the cake has absorbed all the milk, spread the whipped cream over the top. Be generous with it! Then, add the drained crushed pineapple on top. Sprinkle toasted coconut flakes for extra flavor and texture. - Chilling instructions: Cover the cake with plastic wrap. Refrigerate it for at least 2 hours. If you can wait overnight, it will taste even better. - Presentation tips: When ready to serve, cut the cake into squares. Place each piece on dessert plates. Top each slice with a dollop of extra whipped cream and a sprinkle of pineapple or toasted coconut flakes for a lovely finish. - Correct mixing techniques: Start by whisking the flour, baking powder, and salt. This ensures even mixing. When you beat the eggs and sugar, mix them until they become thick and fluffy. This step adds air to the batter, making your cake light. - Proper baking times: Bake the cake for 25 to 30 minutes. Check for doneness with a toothpick. If it comes out clean, your cake is ready. If you bake too long, the cake can dry out. - Best practices for soaking: Poke holes in the cooled cake with a fork. Slowly pour the milk mixture over the cake. This helps the cake absorb all the delicious milk. Let it soak for at least one hour for a rich flavor. - Suggested toppings variations: You can get creative with toppings. Try adding fresh fruits like mango or berries. A sprinkle of nuts can add great texture, too. Experiment with different flavors to find your favorite. - Dry cake solutions: If your cake turns out dry, try adding more milk mixture next time. Also, avoid overmixing the batter. This can lead to a dense cake. - Overly soggy cake solutions: If your cake is too soggy, it may have absorbed too much liquid. Make sure to let it soak for the right amount of time. You can also serve it with a thicker whipped cream layer to balance the moisture. Pro Tips Use Room Temperature Ingredients: Allow your eggs and milk to come to room temperature before mixing. This helps create a smoother batter and improves the cake's texture. Don’t Rush the Cooling Process: Make sure the cake is completely cool before soaking it in the milk mixture. This ensures the cake can absorb all the flavors without falling apart. Opt for Fresh Pineapple: While canned pineapple works fine, using fresh pineapple will enhance the flavor and elevate the overall freshness of your cake. Chill Before Serving: For the best taste and texture, chill the cake for at least 2 hours, or overnight. This allows the flavors to meld beautifully. {{image_4}} You can change the flavor of your Pineapple Coconut Tres Leches Cake with ease. Here are some tasty ideas: - Adding Different Fruits: Try mixing in mango, berries, or guava. These fruits add fresh flavors and colors. You can layer them in the cake or mix them into the whipped cream. - Using Flavored Extracts: Swap vanilla extract for coconut or almond extract. This will change the cake's taste in fun ways. Just remember to adjust the amount, as some extracts are stronger than others. Want to make this cake fit your diet? Here are some simple swaps: - Gluten-Free Substitutions: Use gluten-free flour instead of all-purpose flour. This keeps the texture light and fluffy. Brands like almond or coconut flour work well. - Dairy-Free Alternatives: Replace whole milk with almond or oat milk. For the heavy cream, use coconut cream. This keeps the cake creamy and delicious without dairy. Serve your cake in fun and creative ways: - Pairing with Other Desserts: Try serving this cake with a scoop of sorbet or a slice of fruit tart. The mix of textures and flavors will impress your guests. - Creative Serving Ideas: Cut the cake into fun shapes, like stars or hearts, for parties. You can also serve it in individual cups, layered with fruit and whipped cream. This makes a great dessert for gatherings! Store your Pineapple Coconut Tres Leches Cake in the fridge. Use an airtight container or cover it tightly with plastic wrap. This keeps the cake moist and fresh. In the fridge, the cake lasts up to five days. If you want to enjoy it longer, consider freezing it. To freeze the cake, first, let it cool completely. Wrap it in plastic wrap and then in aluminum foil. This double wrap helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat it, take it out and place it in the fridge overnight to thaw. This keeps the texture nice. After storage, you might want to enhance the flavor. A dollop of fresh whipped cream works wonders. You can also add more crushed pineapple or toasted coconut flakes on top. If the cake feels a bit cold, let it sit at room temperature for about 15 minutes. This makes it more enjoyable to eat. Tres Leches Cake is a soft, moist cake soaked in three types of milk. The main milks used are sweetened condensed milk, evaporated milk, and regular milk. This cake is creamy and rich. It has a light texture that melts in your mouth. It’s a classic dessert from Latin America, loved by many. Yes, making this cake in advance is a great idea. You can bake the cake and soak it with the milk mix a day early. This way, the cake has more time to absorb the milks. After soaking, cover it well and chill it in the fridge. This helps the flavors blend nicely. You can easily swap some ingredients. For flour, use gluten-free flour if needed. Instead of whole milk, try almond or oat milk. If you want a dairy-free option, use coconut milk and a dairy-free whipped topping. These substitutions can still give you a tasty cake. To check if your cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has wet batter on it, bake for a few more minutes. The cake should also spring back when lightly touched. You can keep this cake in the fridge for about 3 to 5 days. Make sure it is covered tightly. This helps keep it fresh and safe to eat. Avoid leaving it out for long periods. If you want to keep it longer, consider freezing it for up to a month. This blog post covered every step to create a Pineapple Coconut Tres Leches Cake. You learned about the ingredients, mixing techniques, and baking instructions. We also explored tips for perfect texture and flavor, plus storage info for later enjoyment. Enjoying this dessert is possible for everyone, even with dietary needs. Try different flavors and toppings to make it your own. Now, gather your ingredients and start baking! You will love the results.

Pineapple Coconut Tres Leches Cake

A moist and tropical twist on the classic tres leches cake, infused with pineapple and coconut flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Course Dessert
Cuisine Mexican
Servings 12
Calories 350 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs
  • 0.5 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 can sweetened condensed milk (14 oz)
  • 1 can evaporated milk (12 oz)
  • 1 cup coconut milk
  • 1 cup crushed pineapple, drained
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • to taste toasted coconut flakes, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it with butter and dusting it with flour.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended. Set aside.
  • In a larger mixing bowl, combine the granulated sugar and eggs. Beat with an electric mixer on medium speed for about 5-7 minutes until thick, pale, and fluffy.
  • Add the whole milk and vanilla extract to the egg mixture, mixing gently on low speed. Gradually fold in the dry ingredients until just incorporated.
  • Pour the batter into the prepared baking pan and spread it out. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  • While the cake is cooling, combine the sweetened condensed milk, evaporated milk, and coconut milk in a mixing bowl. Whisk until blended.
  • Once the cake has cooled, poke holes all over the surface with a fork or toothpick. Slowly pour the milk mixture over the cake, ensuring it seeps into the holes.
  • In a clean mixing bowl, whip the heavy cream with the powdered sugar using an electric mixer on high speed until stiff peaks form.
  • Spread the whipped cream over the top of the cake. Garnish with drained crushed pineapple and sprinkle with toasted coconut flakes.
  • Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.

Notes

For best flavor, refrigerate overnight before serving.
Keyword cake, coconut, dessert, pineapple, tres leches