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
Scale
- 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