Piña Colada Tres Leches Cake is that sort of thing you see at a party and instantly think, “I need that in my life.” Trust me, I’ve been there. You want something fun, tropical, but also legit comforting.
Been tired of the same old desserts? This cake brings a real vacation vibe, straight into your grubby kitchen. My friend first served it with a side of delicious piña colada shrimp tacos , and honestly, it was a flavor party I didn’t want to leave. So, let’s talk about how this will become the thing everyone begs you to bring.
What Exactly Is Piña Colada Tres Leches Cake?
Alright, so imagine a regular tres leches cake, already awesome, but now let’s toss in coconut cream, pineapple, and just a hint of rum. Bam! Piña Colada Tres Leches Cake is born. It’s like eating a cloud that took a swim in the Caribbean—ridiculously moist and sunny. Tres leches means “three milks,” and this cake soaks up a combo of coconut, evaporated, and sweetened condensed milk. Toss in juicy pineapple bites and a splash of dark (or white) rum for that classic Piña Colada kick. The best part? It’s simple enough for regular folks, not just expert bakers. Once you bring this to any shindig, goodbye leftovers. Everyone loses their minds for it.
“This has totally taken over as my go-to birthday cake. My picky uncle asked for seconds, which never happens,” says my neighbor Sam after trying it.
Ingredients You’ll Need
Let me keep this straight. Don’t get overwhelmed. Most of it you probably already have chilling in your cabinets.
- 1 yellow cake mix (trust me, it works)
- 4 eggs (eggs make everything richer)
- Half a cup canned coconut milk (get the full fat one)
- 1 cup crushed pineapple (juice drained, keep it for the soak)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract (rum too, if you’re feeling wild)
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 1/2 cup coconut cream
- For the topping: whipped cream, toasted coconut, extra pineapple chunks, cherry if you want
Piña Colada Tres Leches Cake
How To Actually Make Piña Colada Tres Leches Cake (No-Panic Directions)
Okay, let’s not mess this up. Here’s how I do it:
First, preheat your oven (350 degrees, can’t forget). Grease a 9×13 pan. Mix up the cake mix, eggs, coconut milk, pineapple, oil, and vanilla in a big bowl. Pour that in and bake until golden and a toothpick comes out clean (this bit usually takes about 28 minutes in my oven).
Now, here’s where it gets messy and fun. While the cake is still warm, poke it all over with a fork or chopstick—why not—making little wells for all those milks. Whisk together the sweetened condensed milk, evaporated milk, and coconut cream (plus any saved pineapple juice for wild flavor). Slowly…very slowly, pour it all over, let it soak up every drop. Don’t rush it. Cake needs a nap.
Let it cool and then chill in the fridge for at least 3 hours—overnight, even better (if you can wait, unlike me).
Serving Suggestions
Now—here are some ways to make it totally pop at the table:
- Top with crazy amounts of whipped cream, don’t be shy.
- Sprinkle a heap of toasted coconut and diced pineapple for color.
- Add a maraschino cherry, if you’re feeling five-star restaurant fancy.
- Pair it with a tropical drink, or sneak a bite for breakfast (zero judgement).
My Takeaways (And A Tiny Warning)
I’ll admit, the first time I made Piña Colada Tres Leches Cake it looked sort of like a milky puddle. But trust the process, because after chilling, it magically firms up into a sweet, custardy explosion. Some folks add more rum, others leave it out for kids—just let your taste buds guide you. Honestly, the thing that surprised me most? People NEVER leave you with leftovers. Bring extra. And if you need another dessert idea your friends won’t stop asking about, check out my go-to lemon loaf cake.
Honestly, if you want maximum wow with minimum effort, this cake is seriously your ticket. Make it for your next gathering. Don’t wait for an island vacation—bring the vibes right to your kitchen.
Piña Colada Tres Leches Cake
Piña Colada Tres Leches Cake
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours 43 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Description
A tropical twist on the classic tres leches cake, infused with coconut cream, pineapple, and a hint of rum, creating a wonderfully moist and flavorful dessert.
Ingredients
- 1 yellow cake mix
- 4 eggs
- 1/2 cup canned coconut milk
- 1 cup crushed pineapple (juice drained)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup coconut cream
- For the topping: whipped cream, toasted coconut, extra pineapple chunks, maraschino cherry
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 pan.
- In a large bowl, mix together the cake mix, eggs, coconut milk, pineapple, vegetable oil, and vanilla.
- Pour the batter into the prepared pan and bake for about 28 minutes, or until golden and a toothpick comes out clean.
- While the cake is still warm, poke holes all over the cake with a fork or chopstick.
- In a bowl, whisk together the sweetened condensed milk, evaporated milk, coconut cream, and reserved pineapple juice. Slowly pour this mixture over the warm cake, allowing it to soak in.
- Let the cake cool, then chill in the fridge for at least 3 hours, ideally overnight.
- Before serving, top with whipped cream, toasted coconut, diced pineapple, and a cherry if desired.
Notes
This cake is best when made ahead of time and chilled overnight for optimal flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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