Piña Colada Tres Leches Cake
This decadent piña colada tres leches cake will take you right to dessert heaven! Featuring a unique tres leches prepared with evaporated milk, coconut cream, pineapple juice, and a hint of rum this moist and fluffy cake is perfect for special occasions! Covered with a coconut and cream cheese frosting and topped with pineapple and cherries, this piña colada tres leches cake is what sweet dreams are made of.
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Ingredients
12
Portions
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Preparation
50 mins
30 mins
Easy
  • Preheat oven to 356 °F.
  • For the sponge cake: In a bowl, mix butter and sugar until creamy. Add condensed milk and eggs one by one. Add sifted flour and sifted baking powder little by little. Mix until smooth. Transfer batter to a previously greased and floured baking dish.
  • Bake for 30 minutes until a fluffy sponge cake is obtained. Unmold sponge cake and place on a rack. Let cool and set aside.
  • For the piña colada tres leches: In a bowl, add all the ingredients for the piña colada tres leches and mix thoroughly. Spoon piña colada tres leches mixture over the sponge cake. Let soak and refrigerate.
  • For the frosting: In a bowl, mix the ingredients for the frosting until doubled in size.
  • Frost cake with whipped cream. Garnish piña colada tres leches cake with pineapple triangles and maraschino cherries.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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