Description
A delicious and moist tres leches cake infused with tropical flavors of pineapple and coconut.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup whipped cream for topping
- Toasted coconut flakes for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour and baking powder; set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the flour mixture to the creamed mixture alternately with whole milk.
- Pour the batter into a greased baking dish and bake for 25-30 minutes.
- While the cake is baking, mix the sweetened condensed milk, evaporated milk, and coconut milk in a bowl.
- Once the cake is done, let it cool slightly, then poke holes all over the top with a fork.
- Pour the milk mixture over the warm cake, allowing it to soak in.
- Refrigerate the cake for at least 4 hours or overnight.
- Before serving, top with whipped cream and garnish with crushed pineapple and toasted coconut flakes.
Notes
- For a stronger coconut flavor, use coconut extract in the batter.
- Ensure the cake is completely cooled before adding the milk mixture.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pineapple Coconut Tres Leches Cake, Tropical Cake, Mexican Dessert