Best 2 Pina Colada Tres Leches Cake Recipes
Indulge in the tropical paradise of Pina Colada Tres Leches Cake, a delightful fusion of classic Latin flavors and the refreshing taste of piña colada. This luscious cake combines layers of moist sponge cake, soaked in a mixture of three kinds of milk and infused with pineapple and coconut flavors. It's then topped with whipped cream and toasted coconut, creating a symphony of textures and flavors that will transport you to a tropical oasis.
The recipe includes variations for a traditional Tres Leches Cake and a gluten-free version, catering to different dietary preferences. Additionally, there are instructions for preparing a homemade pineapple sauce, a decadent dulce de leche topping, and a refreshing pineapple filling, offering multiple options to customize your cake to perfection.
This article provides step-by-step instructions, helpful tips, and detailed ingredient lists to guide you through the baking process, ensuring a successful and enjoyable experience. The included recipes allow you to create a classic Tres Leches Cake, a tropical Pina Colada Tres Leches Cake, or a gluten-free version, all infused with the irresistible flavors of pineapple and coconut.
Embark on a culinary adventure and savor the delightful combination of flavors in this Pina Colada Tres Leches Cake. Whether you prefer the traditional version or the tropical twist, this cake is sure to become a favorite dessert for any occasion.
TRES LECHES PINA COLADA CAKE
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
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 RECIPE
Provided by MooK
Number Of Ingredients 20
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.
Tips:
- Use fresh pineapple juice for the best flavor. You can also use canned pineapple juice, but make sure to use 100% pineapple juice with no added sugar.
- Make sure the cream cheese is softened before you mix it with the other ingredients. This will help to prevent lumps.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Bake the cake until a toothpick inserted into the center comes out clean. This will take about 45 minutes.
- Let the cake cool completely before pouring the tres leches mixture over it. This will help the cake to absorb the mixture evenly.
- Refrigerate the cake for at least 4 hours, or overnight, before serving. This will give the cake time to absorb the tres leches mixture and develop its full flavor.
Conclusion:
The pina colada tres leches cake is a delicious and refreshing cake that is perfect for any occasion. The combination of pineapple, coconut, and rum flavors is sure to please everyone. This cake is also very easy to make, so it's perfect for busy bakers. Whether you're looking for a special dessert to serve at a party or a simple treat to enjoy at home, the pina colada tres leches cake is a great choice.
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