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Piña Colada Tres Leches Cake

Piña colada tres leches cake with a fluffy white crumb soaked in a sweet milk mixture, then chilled for clean, sliceable layers. Topped with whipped cream, toasted coconut, and fresh pineapple for a tropical finish.
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Prep Time 30 minutes
Cook Time 30 minutes
chilling 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Latin
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 eggs separated
  • 0.75 cup granulated sugar
  • 0.25 cup coconut milk
  • 1 tsp vanilla extract
Milk soaking mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.75 cup rum or pineapple juice
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 cup toasted coconut flakes
  • 0.5 cup fresh pineapple chunks

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bake the cake
  1. Preheat the oven to 350°F. Whisk together all-purpose flour, baking powder, and salt until evenly combined, with no visible clumps.
  2. In a mixing bowl, beat the egg yolks with granulated sugar until pale, about 3 minutes. The mixture should look lighter and slightly thickened.
  3. Add coconut milk and vanilla extract to the yolk mixture and beat just until smooth. Stop as soon as the liquid is fully incorporated.
  4. Fold the flour mixture into the yolks. Fold gently until no dry streaks remain.
  5. Beat the egg whites until stiff peaks form, then gently fold them into the batter. Fold until the batter is uniform and airy.
  6. Pour the batter into a greased 9x13 baking dish. Bake for 30 minutes until the top is lightly golden and a toothpick comes out mostly clean.
Soak and chill
  1. While the cake cools, combine sweetened condensed milk, evaporated milk, and rum or pineapple juice. Stir until smooth and pourable.
  2. Once the cake is cooled, pierce the surface all over with a fork. Make holes evenly so the soaking liquid distributes.
  3. Pour the milk mixture evenly over the cake. Use a slow, steady pour so it settles into the holes.
  4. Refrigerate the cake for at least 2 hours. The cake should look more set and feel cold throughout.
Top and serve
  1. Whip heavy cream with powdered sugar until stiff peaks form. The cream should hold shape with visible ridges when you lift the whisk.
  2. Spread or pipe the whipped cream onto the cooled cake. Cover the surface evenly for a fluffy layer.
  3. Top with toasted coconut flakes and fresh pineapple chunks. Finish with a dense coconut edge and scattered pineapple pieces.
  4. Serve chilled. For clean slices, let the cake sit at refrigerator temperature just long enough to firm up before cutting.

Notes

Pro tip: pierce the cake right after it has cooled (not warm) so the soaking mixture absorbs evenly without turning gummy at the edges. Refrigerate covered up to 4 days; for best texture, add toppings shortly before serving. Freezing is not recommended because whipped cream and soaked texture can soften after thawing. For a rum-free option, replace rum with pineapple juice (or use coconut milk + extra juice) for a similar piña colada flavor without alcohol.