Best 2 Tres Leches Pina Colada Cake Recipes
Indulge in a tropical paradise with the Tres Leches Pina Colada Cake, a delightful fusion of classic Latin flavors and the refreshing taste of a piña colada. This captivating dessert, born from the culinary creativity of Alice's Recipes, presents a moist and tender sponge cake delicately soaked in a mixture of three milks – evaporated milk, condensed milk, and heavy cream. Each bite tantalizes the taste buds with a symphony of sweet and creamy notes, perfectly balanced by the vibrant pineapple and coconut flavors. The cake is crowned with an irresistibly fluffy and creamy topping, leaving a lasting impression of tropical bliss.
Get ready to embark on a delightful culinary journey with our comprehensive collection of recipes. From the classic Tres Leches Cake to the enticing Piña Colada Cake, each recipe is meticulously crafted to guide you effortlessly through the baking process. Whether you're a seasoned baker seeking new culinary adventures or a novice eager to explore the world of desserts, our recipes provide the perfect starting point. With clear instructions, helpful tips, and stunning photos, you'll be baking like a pro in no time.
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:
- To ensure a moist and flavorful cake, use premium-quality ingredients, including fresh coconut milk, pineapple juice, and evaporated milk.
- Chill the Tres Leches mixture before pouring it over the cake. This helps the cake absorb the mixture more evenly, resulting in a richer and creamier texture.
- Feel free to adjust the amount of sugar in the recipe to suit your taste preferences. For a sweeter cake, add an extra 1/4 cup of sugar to both the cake batter and Tres Leches mixture.
- If you don't have sour cream on hand, you can substitute it with Greek yogurt or buttermilk for a similar tangy flavor.
- For a boozy twist, add 1/2 cup of your favorite rum to the Tres Leches mixture. This will add depth and complexity to the flavor of the cake.
- Decorate the cake with fresh fruit, such as pineapple, cherries, or strawberries, for a vibrant and tropical presentation.
Conclusion:
The Tres Leches Piña Colada Cake is a delightful fusion of flavors that will transport you to a tropical paradise. With its moist and fluffy texture, creamy Tres Leches mixture, and refreshing pineapple and coconut flavors, this cake is sure to be a hit at any gathering. The simple yet elegant decoration adds to the overall appeal, making it a perfect centerpiece for any special occasion. Whether you're a seasoned baker or a beginner, this recipe provides clear and concise instructions to guide you through the process and create a delicious and memorable dessert.
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