Escape to the Tropics: Indulge in Our Irresistible Piña Colada Tres Leches Cake
There are some flavors that instantly transport you to a sun-drenched beach, a gentle breeze, and the sound of waves. For me, that magical combination of pineapple, coconut, and a hint of rum takes me straight back to the pristine shores of Mexico. This luscious sponge sheet cake, generously soaked in a trio of milk infused with those very tropical notes, is my culinary postcard from paradise – a homemade Piña Colada Tres Leches Cake designed to whisk you away, even if just for a moment.
Bringing Mexico’s Magic Home
Returning from our recent trip to Mexico was incredibly difficult. The week we spent exploring the breathtaking Riviera Maya was, without a doubt, the best vacation in recent memory. I truly wish those days could have stretched into an entire year, allowing us to bask in the warmth and beauty indefinitely.
My mind often drifts back to those idyllic moments on the beach, a refreshing margarita in hand, with absolutely no schedule to keep.
We embarked on this adventure with our toddler, joining Steve’s parents at a wonderful resort just south of Cancun. The five of us had an absolute blast, indulging in the vibrant local cuisine and discovering various exquisite beaches along the coast. It was a perfect blend of exploration and relaxation, a true family getaway.
During that unforgettable week, we managed to do everything and nothing at all – precisely what a perfect vacation should be. Our days were filled with delicious binges on fresh guacamole, lazy snoozes under the warm sun, joyful dances in the gentle waves, and sips of frosty, cold drinks. We also took time to explore ancient ruins, marveling at the rich history, and snorkeled amongst schools of colorful tropical fish in crystal-clear waters. It was a low-key, deeply relaxing experience, exactly the kind of recharge I desperately needed. The sheer tranquility and joy of those moments are etched into my memory.
The One Regret and Its Delicious Solution
My only regret from that glorious trip? Not enjoying a proper, perfectly crafted piña colada while I was there. We did have a bottle of coconut rum that, perhaps inevitably, disappeared far too quickly. But I missed out on that iconic, picture-perfect cocktail, complete with a fresh wedge of pineapple and a vibrant maraschino cherry. That image, that taste, lingered in my mind long after we returned home.
So, here it is – my solution, my edible ode to that missed opportunity, beautifully captured in a cake. This Piña Colada Tres Leches Cake is for all of us who yearn for a taste of the tropics, a dessert that brings the vacation vibe directly to our tables.
The Perfect Fusion: Cocktails and Cake
If you ask me, transforming beloved boozy drinks into delicious desserts is always a brilliant idea. The classic Mexican Tres Leches cake, with its incredibly moist and flavorful base, seemed like the ideal candidate to team up with the vibrant, tropical essence of a piña colada cocktail. The inherent creaminess and sponge-like texture of Tres Leches naturally lend themselves to absorbing and carrying rich, infused flavors, making it a dream canvas for this tropical twist.
Traditionally, Tres Leches cake is a beloved Mexican dessert featuring a light sponge cake soaked in three different kinds of milk: sweetened condensed milk, evaporated milk, and heavy cream. For this Piña Colada rendition, I made a simple yet impactful swap: replacing the heavy cream with rich, unsweetened coconut milk. This subtle change immediately infuses the cake with that distinct tropical coconut flavor that is essential to any piña colada. To further enhance the experience, generous chunks of fresh pineapple are incorporated into the batter and sprinkled on top, ensuring bursts of tangy sweetness in every bite. A few splashes of rum are added to both the cake and the milk mixture, providing that signature warmth and depth. Finally, a topping of toasted coconut flakes completes the irresistible piña colada ensemble, adding a delightful crunch and intensified coconut aroma.
A Rich, Moist, and Unforgettable Treat
The result is a cake that is truly rich, incredibly moist, and utterly unforgettable. Its vibrant flavors make it perfect for a festive Cinco de Mayo celebration, a lively summer party, or even as a decadent weeknight treat when you just need a little escape. While it may not be exactly the same as sipping a frosty piña colada on a sun-drenched beach, this cake is a not-too-distant second, offering a delightful taste of paradise. The combination of sweet pineapple, creamy coconut, and the subtle kick of rum creates a harmonious flavor profile that is both refreshing and comforting. Each forkful is a mini-vacation, a sweet reminder of distant shores and happy memories.
baking tip:How to Toast Coconut Perfectly
Toasting coconut brings out its nutty flavor and adds a beautiful golden color and a satisfying crunch to your desserts. It’s a simple step that elevates dishes like this Piña Colada Tres Leches Cake. Here’s how to do it:
- Preheat your oven to 350°F (175°C). Even heating is key for uniform browning.
- Spread your shredded, flaked, or shaved coconut evenly in a single layer on an ungreased baking sheet pan. Overcrowding will lead to uneven toasting.
- Bake for about 4 minutes, keeping a close eye on it. The coconut will just begin to show signs of browning around the edges.
- Carefully remove the pan from the oven and give the coconut a good stir with a spatula. This ensures all sides get toasted evenly. Return it to the oven for another 4 minutes.
- After this second interval, stir again. Continue to bake, checking and stirring every minute or so, until the coconut achieves a beautiful, even golden-brown color. The total bake time is typically around 10 minutes, but it can vary based on your oven and the type of coconut, so watch it closely to prevent burning!
Piña Colada Tres Leches Cake
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Ingredients
For the cake:
- 1 ½ cups all-purpose flour (180 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 large eggs , separated
- 1 cup granulated sugar (200 grams)
- ½ cup unsweetened coconut milk (120 ml)
- 1 teaspoon vanilla extract
- 1 tablespoon rum
- 1 cup pineapple , finely chopped (see Notes) (240 grams)
For the leches (milk mixture):
- 1 cup unsweetened coconut milk (237 ml)
- ½ cup sweetened condensed milk (120 ml)
- ½ cup evaporated milk (120 ml)
- 1 teaspoon vanilla extract
- 1 tablespoon rum
For the whipped cream topping:
- 1 ½ cup heavy whipping cream (355 ml)
- ¼ cup granulated sugar (50 grams)
- ½ teaspoon vanilla extract
- 1 ½ cup coconut , toasted (see Notes) (130 grams)
- Pineapple wedges , for garnish
- Maraschino cherries , for garnish
Instructions
To make the cake:
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Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking pan, ensuring the cake doesn’t stick.
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In a medium bowl, whisk together the flour, baking powder, and salt. This ensures all dry ingredients are well combined. Set aside.
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In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer in a large bowl), beat the egg yolks and granulated sugar on medium-high speed. Continue beating until the mixture becomes thick, pale in color, and forms a ribbon when you lift the whisk. This process typically takes about 5 minutes and is crucial for a light cake.
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Reduce speed to low and stir in the unsweetened coconut milk, vanilla extract, and rum until just combined. Gradually fold in the dry flour mixture until no streaks of flour remain, being careful not to overmix.
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In a separate, very clean mixing bowl (or if you transfer the batter to another bowl, clean the stand mixer bowl thoroughly), beat the egg whites on medium-high speed until they form soft peaks. These aerated whites will give the cake its light texture. Gently fold the beaten egg whites into the main batter in 3 additions to maintain airiness. Finally, carefully stir in half of the finely chopped pineapple chunks.
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Pour the prepared batter evenly into your greased 9×13-inch baking pan. Sprinkle the remaining pineapple chunks evenly over the top of the batter. Bake for approximately 30 minutes, or until the cake is golden brown and the center springs back lightly when touched. Let the cake cool completely in the pan on a wire rack before proceeding.
To make the leches (milk mixture):
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In a bowl or large measuring cup, combine the unsweetened coconut milk, sweetened condensed milk, and evaporated milk. Whisk thoroughly until well blended. Then, stir in the vanilla extract and rum for an extra layer of flavor.
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Once the cake has cooled, use a skewer or the tines of a fork to poke numerous holes all over the surface, pressing them all the way down to the bottom of the cake. This allows the milk mixture to thoroughly saturate the cake. Slowly and carefully pour the prepared leches mixture over the entire cake, ensuring every part is covered. Cover the pan tightly with plastic wrap and chill in the refrigerator for at least 3 hours, or ideally overnight, allowing the cake to fully absorb the delicious milk mixture (see Notes for alternative if short on time).
To make the topping and serve:
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In a clean, chilled bowl, whip the heavy whipping cream on medium-high speed until it begins to thicken. Add the granulated sugar and vanilla extract, then continue to whip until soft peaks form. Do not over-whip. Evenly spread the fluffy whipped cream on top of the chilled cake. Generously top with the toasted coconut, fresh pineapple wedges, and vibrant maraschino cherries for garnish.
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Store any leftover Piña Colada Tres Leches Cake in an airtight container in the fridge for up to 3 days. Enjoy this tropical delight chilled!
Notes
NOTES
- For convenience, you can certainly use canned crushed pineapple (well-drained) instead of fresh, if desired.
- You have the option to use either sweetened or unsweetened flaked coconut for toasting, depending on your personal sweetness preference.
- If you find yourself short on time and cannot let the cake sit for the recommended 3 hours or overnight, you can pour only a portion of the leches mixture on top. This will reduce the soaking time needed, though the cake will not be quite as moist and thoroughly saturated. It will still be delicious in a pinch!