Pina Colada Tres Leches Cake Recipes

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PIñA COLADA TRES LECHES CAKE



Piña Colada Tres Leches Cake image

A traditional Mexican cake scented with the flavors of a pina colada cocktail - pineapple, coconut and rum.

Provided by Annalise

Categories     Dessert

Time 4h

Number Of Ingredients 20

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))
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
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)

Steps:

  • Preheat oven to 350°F. Generously grease a 9x13-inch baking pan.
  • Combine the flour, baking powder, and salt in a bowl. Set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a stand mixer, beat the egg yolks and sugar on medium high speed until thick and pale in color, and falls in ribbons when you lift the whisk, about 5 minutes.
  • Stir in the coconut milk, vanilla and rum. Gently fold in the flour mixture.
  • In another mixing bowl (you can also transfer the batter to another bowl and clean the mixing bowl), beat the egg whites on medium high speed to soft peaks. Gently fold the egg whites into the rest of the batter in 3 additions. Stir in half of the pineapple chunks.
  • Pour the batter into the prepared sheet pan. Sprinkle the remaining pineapple on top of the batter. Bake until cake is golden brown and the center bounces back when touched gently, about 30 minutes. Let cool completely.
  • Combine the coconut milk, sweetened condensed milk and evaporated milk. Add the vanilla and rum.
  • Use a skewer or fork to poles holes in the cake, pressing them all the way down to the bottom. Pour the leches mixture over the cake, careful to cover it all. Cover with plastic wrap and chill in the fridge for 3 hours or overnight (see Notes).
  • Whip the heavy cream until it starts to thicken. Add the sugar and vanilla extract and whip to soft peaks. Spread the whipped cream on top of the cake. Top with the toasted coconut, slices of pineapple and maraschino cherries.
  • Store leftovers in the fridge for up to 3 days.

Nutrition Facts : Calories 447 kcal, Sugar 32 g, Sodium 175 mg, Fat 26 g, SaturatedFat 18 g, Carbohydrate 47 g, Fiber 2 g, Protein 8 g, Cholesterol 130 mg, ServingSize 1 serving

TRES LECHES PINA COLADA CAKE



Tres Leches Pina Colada Cake image

This easy cake is made in the style of a tres leches cake but with pina colada flavor.

Provided by Isabel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) box yellow cake mix without pudding
3 eggs
1 ¼ cups water
⅓ cup vegetable oil
1 (8 ounce) can crushed pineapple
1 (15 ounce) can cream of coconut
1 cup milk
1 cup heavy whipping cream
¼ cup white sugar
1 tablespoon toasted flaked coconut, or as desired

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  • Stir yellow cake mix, eggs, water, and vegetable oil in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from oven.
  • Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
  • Whip cream in a mixing bowl with sugar, using an electric mixer, until whipped cream holds soft peaks. Frost top of cake with whipped cream and sprinkle with toasted coconut.

Nutrition Facts : Calories 503.4 calories, Carbohydrate 63.8 g, Cholesterol 76.2 mg, Fat 26.5 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 11.9 g, Sodium 337.2 mg, Sugar 48 g

PINA COLADA TRES LECHES CAKE



Pina Colada Tres Leches Cake image

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!

Provided by Erica

Categories     Dessert

Time 5h30m

Number Of Ingredients 24

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large eggs (separated)
1 cup granulated sugar
1/4 cup reserved pineapple juice (from can)
1 teaspoon vanilla extract
2 tablespoons dark rum
1/2 teaspoon cream of tartar
3/4 cup crushed pineapple (drained with juice reserved)
1 can unsweetened coconut milk
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1 teaspoon vanilla extract
2 tablespoons coconut rum
1 1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 teaspoon coconut rum
1/2 cup coconut chips
Pineapple wedges (for garnish)
Maraschino cherries (for garnish)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 319 kcal, Carbohydrate 36 g, Protein 5 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 97 mg, Sodium 163 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

PINA COLADA TRES LECHES CAKES



Pina Colada Tres Leches Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h25m

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray, for greasing the pan
1 cup all-purpose flour, plus more for flouring the pan
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
3/4 cup heavy cream
3/4 cup cream of coconut
1/4 cup coconut-flavored rum, optional
1 pint (2 cups) heavy cream
3 tablespoons sugar
One 15-ounce can crushed pineapple, chilled
1/2 cup toasted flaked coconut

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
  • Sift the flour, baking powder and salt into a large bowl.
  • Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
  • Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
  • Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
  • For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
  • For the whipped cream: Whip the cream with the sugar until soft peaks form.
  • To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
  • Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.

PINA COLADA TRES LECHES CAKE RECIPE



Pina Colada Tres Leches Cake Recipe image

Provided by MooK

Number Of Ingredients 20

Milk Mixture
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup unsweetened coconut milk
1 tablespoon light rum
Cake
8 tablespoons unsalted butter , plus extra for preparing baking dish
2 cups all-purpose flour , plus extra for preparing baking dish
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup whole milk
4 large eggs , room temperature
2 cups sugar
2 teaspoons vanilla extract
Frosting
1 cup heavy cream
3 tablespoons corn syrup
1 teaspoon vanilla extract
1 cup sweetened shredded coconut , toasted

Steps:

  • 1. For the Milk Mixture: Pour condensed milk into microwave-safe bowl and cover tightly with plastic wrap. Microwave on 30 percent power, stirring and replacing plastic every 3 to 5 minutes, until pale brown and slightly thickened, 9 to 15 minutes. Remove from microwave and slowly whisk in evaporated milk, coconut milk, and rum. Let cool to room temperature. 2. For the Cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour a 13 by 9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted. 3. With electric mixer (see note) on medium speed, beat eggs until foamy, about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using rubber spatula, scrape into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 34 minutes. Transfer cake to wire rack and let cool 10 minutes. 4. Using skewer, poke holes at ½ inch-intervals in top of cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate at least 3 and up to 24 hours. 5. For the Frosting: Remove cake from refrigerator 30 minutes before serving. With electric mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cake and top with toasted coconut. Slice into 3-inch squares and serve.

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