This Coconut Pineapple Tres Leches Cake is a tropical twist on the classic Latin American dessert. The combination of coconut and pineapple with the rich, creamy three-milk soak makes it irresistibly moist and flavorful. It's a perfect treat for a summer gathering or a bright winter pick-me-up!
All-purpose flour provides the base structure for the cake, creating a tender crumb. Baking powder helps the cake rise, ensuring a light and airy texture. A pinch of salt enhances all the flavors.
Eggs are separated to create a rich, creamy yolk mixture and a fluffy, airy meringue, which gives the cake its unique texture. Granulated sugar sweetens the cake and helps create a tender crumb. Whole milk adds moisture and richness while vanilla extract enhances the overall flavor.
The trio of sweetened condensed milk, evaporated milk, and coconut milk is what makes this cake so decadently moist. Crushed pineapple adds a burst of fruity flavor that complements the coconut perfectly.
Heavy cream is whipped into a light and fluffy topping, sweetened just enough with powdered sugar. Shredded coconut is toasted for a bit of texture and nutty flavor, while pineapple slices serve as a beautiful garnish.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. For a refreshing contrast, serve with a chilled glass of pineapple juice or a fruity cocktail.
Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking dish. In a medium bowl, whisk together the flour, baking powder, and salt. This will help ensure your cake is evenly mixed and rises properly.
Next, in a large bowl, beat the egg yolks with 3/4 cup of the sugar on high speed until they are pale yellow and creamy. This step is crucial for the texture of the cake. Stir in the milk and vanilla extract to add moisture and flavor. Gently fold in the flour mixture, being careful not to overmix.
In another bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar, continuing to beat until stiff peaks form. Gently fold these fluffy egg whites into the yolk mixture until everything is just combined. This will help keep the batter light and airy.
Pour the batter into your prepared dish and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before moving on to the next step.
In a bowl, mix together the sweetened condensed milk, evaporated milk, and coconut milk. Poke holes all over the cooled cake with a fork — this will allow the cake to absorb the milk mixture. Slowly pour the milk mixture over the cake, making sure it's evenly distributed. Refrigerate for at least 4 hours, or overnight if possible, to let the cake soak up all the goodness.
When you're ready to serve, whip the heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the chilled cake, then top with the crushed pineapple and toasted coconut. Garnish with pineapple slices for a final touch of decoration.
Share