Grilled Pineapple Tres Leches Recipe
Indulge in our Grilled Pineapple Tres Leches, a luscious twist on the classic dessert. This delightful creation features moist sponge cake soaked in a rich blend of three milks, perfectly complemented by the caramelized sweetness of grilled pineapple. Topped with a cloud of whipped cream and a sprinkle of toasted coconut, each bite offers a heavenly balance of flavors that will transport your taste buds to a tropical paradise.
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Ingredients
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For the Grilled Pineapple Tres Leches Cake
Method
Instructions
- 1
- 2
Make the Cake Batter
In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the flour mixture to the egg mixture, alternating with the whole milk. Mix until combined.
- 3
Bake the Cake
Pour the batter into a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
- 4
Prepare the Tres Leches Mixture
In a medium bowl, combine the sweetened condensed milk, evaporated milk, and vanilla extract. Stir well and set aside.
- 5
Soak the Cake
Once the cake is cooled, poke holes all over the top using a fork. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight for best results.
- 6
Serve with Grilled Pineapple
Once the cake has soaked, top with whipped cream and arrange the grilled pineapple rings on top. Garnish with fresh mint leaves, if desired. Serve chilled.
