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!!
Equipment
- Stand or Hand Mixer
- whisk optional
- 2 mixing bowls
- rubber spatula
- 9 x 13 baking pan
- Measuring cups
- Measuring spoons
- Kitchen scale optional
Ingredients
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
Instructions
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!
Notes
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.