Tres Leches Cake is Mexican dessert. It is a sponge cake type dessert soaked in 3 types of milk and topped with whipped cream. The original Tres Leches is absolutely delicious and often make it during the summer months. I also love to revamp things to make them even more better. I have a few Tres Leches inspired cakes in my recipe collection. I am always updating and creating more and more recipes. Pretty so I am going to run out of places to keep my recipes. What can I say though, I love to cook and bake. It is my happy place. It is relaxing to me and I know my family is getting a good meal in the process.
Anyway, today I am sharing with you a summery style of Tres Leches cake made with pineapple and toasted coconut. It is divine. So let me share the recipe with all of you. Let’s get started… 😁
1 3/4 cup flour
1 stick butter- unsalted and room temp- softened
1 tsp baking powder
1/2 tsp fine salt
3/4 cup sugar
5 eggs – separated
1 cup coconut milk (full fat)
1/2 tsp coconut extract
1 tsp vanilla
1 can pineapple chunks or shreds- drained completely
1/2 cup coconut milk ( in the can- full fat)
14 oz. sweetened condensed milk
1/2 cup evaporated milk
1 cup cream
1/4 cup powdered sugar
1 cup coconut flakes
- Preheat the oven to 350*. Butter a 9×13 inch baking pan. Set aside.
- In a stand mixer whisk together the the egg whites until stiff peaks form. Remove to a bowl and set aside.
- Attach the paddle attachment and cream together the butter and sugar. Add the eggs and beat together until well combined. Add the coconut milk, coconut extract, and vanilla and mix to combine.
- In a bowl combine the flour, baking soda, and salt. Add to the wet ingredients and mix to combine well. Remove from the stand mixer and gently fold in the egg whites until just combined being careful not to deflate them. Add in the pineapple and gently fold them in. Pour the batter into the prepared pan and evenly spread out. Bake for 25 to 35 minutes or until the top is golden and a toothpick inserted in the middle of the cake comes out clean. Remove and let stand 5 minutes.
- Prick the cake with a fork. In a measuring cup whisk the coconut milk, evaporated milk, and sweetened condensed milk together and slowly pour over the entire cake evenly. Let the cake cool to room temp. Chill for 30 minutes.
- In the meantime, In a dry pan over low heat add your coconut flakes and continuously stir until golden. About 5 minutes. Remove to bowl or plate to cool completely.
- In a bowl add the cream and whisk until soft peaks form. Add the powdered sugar and whisk until just under stiff peaks. Spread the whipped topping over the cake and sprinkle over the toasted coconut flakes evenly over the top of the cake.
- Chill covered until ready to serve. Keep covered in the fridge.