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Piña Colada Tres Leches Cake

Pina colada tres leches cake is a fluffy white cake baked until set, then soaked with sweet milk mixture for a tender, creamy crumb. It’s topped with whipped cream and toasted coconut flakes plus fresh pineapple for a tropical finish.
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Prep Time 30 minutes
Cook Time 30 minutes
rest (refrigerate) 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Latin
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
Cake base
  • 5 large eggs separated
  • 0.75 cup granulated sugar
  • 0.25 cup coconut milk
  • 1 tsp vanilla extract
Soak mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.75 cup rum or pineapple juice
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 cup toasted coconut flakes
  • 0.5 cup fresh pineapple chunks

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat oven to 350°F and grease a 9x13 baking dish. Set up the pan so the batter can go in immediately.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined. The mixture should look uniform in color.
  3. Beat egg yolks with granulated sugar until pale, about 3 minutes. Aim for a lighter, thicker mixture before adding liquids.
  4. Add coconut milk and vanilla extract to the yolk mixture and stir until smooth. The batter base should look glossy and cohesive.
  5. Fold the flour mixture into the yolks until no dry streaks remain. Stop mixing as soon as the batter is combined.
  6. Beat egg whites until stiff peaks form, then gently fold into the batter. The batter should keep its airy volume.
  7. Pour the batter into the greased 9x13 baking dish and smooth the top. Bake at 350°F for 30 minutes, until the center springs back lightly.
Soak and chill
  1. While the cake cools, combine sweetened condensed milk, evaporated milk, and rum or pineapple juice in a bowl. Whisk until the mixture is fully blended.
  2. Pierce the cooled cake all over with a fork. Make many holes so the soak mixture spreads evenly.
  3. Pour the milk mixture evenly over the top of the cake. Wait for it to seep in before moving the pan.
  4. Refrigerate for at least 2 hours. Chill until the cake looks saturated and set through.
Finish and serve
  1. Whip heavy cream with powdered sugar until stiff peaks form. The cream should hold shape with visible ridges.
  2. Spread or pipe the whipped cream onto the chilled cake. Cover the surface evenly so every slice has topping.
  3. Top with toasted coconut flakes and fresh pineapple chunks. Garnish right before serving so the fruit stays fresh.
  4. Serve chilled. Keep leftovers refrigerated for best texture.

Notes

Pro tip: pierce the cake thoroughly right after it cools so the tres leches soak reaches the edges. Refrigerate covered up to 4 days; freeze unfrosted cake only for up to 1 month (thaw in the fridge, then whip and top). For a lighter twist, swap half the heavy cream with cold coconut cream while whipping to maintain a thick topping.