You can have your cake and drink it too with this luscious Pina Colada Tres Leches Cake! Adding the flavors of a favorite fruity summer cocktail puts an even more tropical twist on an already delicious Hispanic dessert!
Course Dessert
Cuisine Mexican
Keyword pina colada tres leches cake
Prep Time 5 hourshours
Cook Time 30 minutesminutes
Total Time 5 hourshours30 minutesminutes
Servings 16slices
Calories 319kcal
Author Erica
Ingredients
Sponge Cake
1 ½cupsall-purpose flour
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
6large eggsseparated
1cupgranulated sugar
¼cupreserved pineapple juicefrom can
1teaspoonvanilla extract
2tablespoonsdark rum
½teaspooncream of tartar
¾cupcrushed pineappledrained with juice reserved
Tres Leches
1can unsweetened coconut milk
½cupsweetened condensed milk
½cupevaporated milk
1teaspoonvanilla extract
2tablespoonscoconut rum
Coconut Rum Whipped Cream
1 ½cupheavy whipping cream
¼cuppowdered sugar
½teaspoonvanilla extract
½teaspooncoconut extract
½teaspooncoconut rum
½cupcoconut chips
Pineapple wedgesfor garnish
Maraschino cherriesfor garnish
Instructions
Sponge Cake
Preheat oven to 350 degrees F. Generously grease a 9x13-inch baking pan and set aside.
Combine the flour, baking powder, baking soda, and salt in a bowl and whisk together. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, beat the egg yolks and sugar on medium high speed about 5 minutes, until thick and pale yellow.
Stir the pineapple juice, vanilla and rum in on low speed. Add the flour mixture and gently fold in.
In a clean mixing bowl, beat the egg whites and cream of tartar on medium high speed until soft peaks form. Very gently fold the egg whites into the batter in 3 additions - don't worry if there are a few white streaks. Stir in half of the crushed pineapple.
Pour the batter into the prepared baking pan. Spread the remaining pineapple on top of the batter.
Bake until the cake is golden and the center bounces back when touched gently, about 30 minutes. Let cool completely.
Tres Leches
In a medium bowl, combine the milks, vanilla and rum, whisking to combine.
Use a skewer or fork to poke holes in the cake, reaching down to the bottom. Pour the milk mixture over the cake, being sure to soak the whole top. Cover and chill in the refrigerator for at least 3 hours, or overnight.
Coconut Rum Whipped Cream
Combine the heavy cream, sugar, vanilla and coconut extracts, and rum in the bowl of a stand mixer fitted with a whisk attachment. Whip until cream reaches soft-medium peaks.
With a rubber spatula, spread the whipped cream over the top of the cake. Top with coconut chips, slices of pineapple and maraschino cherries.