Chef Lynn Wheeler dessert,Uncategorized Piña Colada Tres Leches Cake | My twist on a classic

Piña Colada Tres Leches Cake | My twist on a classic

Piña colada tres leches cake

My piña colada tres leches cake is delicious twist on the classic. I changes things up by replacing the traditional evaporated milk with piña colada mix and the sweetened condensed milk with sweetened condensed coconut milk. This luscious cake will delight you and your family, friends, and guests. The light airy sponge cake is soaked in a sweet mixture that makes the cake moist and almost creamy. It is so decadent I can guarantee you’re gonna love it.

For my recipe I use a piña colada mix that does have a little alcohol and I also add an additional splash of rum but if you’re serving this to kids or people who don’t drink alcohol you can find a non alcoholic mix and omit the additional rum all together. And, in fact, you could use evaporated milk and the flavor would still be reminiscent of a piña colada with the sweetened condensed coconut milk.

Topped with a cloud of fresh whipped cream and crunchy toasted coconut, this cake is deceptively light compared to what it looks like. And for added measure I finish it with a crushed pineapple compote to really drive home to tropical piña colada feel.

I really hope you give this recipe a go, I fee very confident that if you do you will love it!!

Watch the YouTube video here.

Piña colada tres leches cake

Piña Colada Tres Leches Cake

My piña colada tres leches cake is a delicious twist on a classic. Spiked with a little rum or not it is amazing!!
Prep Time 30 minutes
Cook Time 25 minutes
Soaking Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American, Latin American
Servings 12


  • Stand or Hand Mixer
  • whisk optional
  • 2 mixing bowls
  • rubber spatula
  • 9 x 13 baking pan
  • Measuring cups
  • Measuring spoons
  • Kitchen scale optional


For the cake

  • 2 cups all purpose flour 240g
  • 1 1/4 cups granulated sugar 250g
  • 3/4 tsp baking powder
  • 1/2 tps kosher salt
  • 5 eggs, separated
  • 1/2 cup milk
  • 2 tsp vanilla extract or rum extract

For the soak/syrup

  • 1 can sweetened condensed coconut milk
  • 1 1/2 cups piña colada mix
  • 2/3 cup heavy cream
  • 2-3 tbsp spiced rum optional

For the whipped cream frosting

  • 2 cups heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • *Toasted coconut for topping cake optional

For the pineapple compote

  • 1 20 oz can crushed pineapple
  • 1/2 cup brown sugar
  • 1 tbsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1 tsp lemon juice
  • pinch kosher salt


For the cake

  • Preheat the oven to 350 Fahrenheit and spray a 9 x 13 baking dish with baking spray or grease with butter.
  • Separate the eggs placing the whites in one bowl and the yolks in another. Be sure not to get any yolk in the whites or they won't whip up into a meringue.
  • Add 1 cup of sugar to the egg yolks and using a whisk or mixer beat until they are light yellow in color and fall in a ribbon off the whisk or beaters.
  • Beat the egg whites on medium until they start to foam up.
  • Once foamy bump up the speed and gradually add the remaining 1/4 cup of sugar to the egg whites.
  • Once all the sugar is incorporated continue beating the egg whites until they are glossy and hold stiff peaks, about 3 minutes.
  • Beat the milk and vanilla into the egg yolk mixture.
  • Whisk together the flour, salt, and baking powder and add it to the egg yolk mixture mixing until just combined.
  • Fold the beaten egg whites into the egg yolk and flour batter in 2-3 batches. Fold it gently trying not to lose too much of the air.
  • Pour the batter into the prepared baking pan, smooth out the top and bake at 350 for 20-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly while making the soak/syrup.

For the soak/syrup

  • Combine all the ingredients in a spouted container like a 4 cup measuring cup and whisk to combine.
  • Poke holes all over the top of the cake with a couple of skewers or a fork.
  • Slowly pour the soak all over the cake making sure it gets into the holes and all down the sides. It may look like too much but the cake will absorb it all.
  • Wrap the cake with plastic wrap and place it in the refrigerator for at least 1 hour, preferably 4 or even overnight to soak.

For the pineapple compote

  • Strain the juice from the crushed pineapple into a sauce pan.
  • Add the cornstarch, salt, cinnamon, brown sugar, and lemon juice and whisk to combine.
  • Place the pan over medium high heat and cook, whisking occasionally, until it starts to bubble then whisk constantly and allow it to boil for a minute.
  • Add the pineapple and any more juice to the pan and allow it to cook for another minute. Set it aside to cool.

For the whipped cream frosting

  • Combine the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment or in a large bowl and use a hand mixer.
  • Beat on low until it starts to thicken then bump the speed up and mix on high until stiff peaks form.
  • Once the cake has soaked and is ready, spread the whipped cream on top evenly and garnish with toasted coconut if you like.
  • Serve a slice with a dollop of the pineapple compote and prepare for heaven!


You can use rum extract to get more of a piña colada flavor if you don’t want to use alcohol as the extract will bake and no alcohol will be present.
Take care not to over beat the egg whites as they will split and become grainy which won’t be good for the cake.
Also be careful not to overheat the whipped cream or you will make butter.
Keyword dessert, entertaining, piña colada tres leches cake, tres leches cake

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