Pineapple Tres Leches Cake Recipe
piña colada ice cream, dulche de leche, coconut-almond crujido
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Ingredients
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Cake Ingredients
Method
Cake Preparation
- 1
Prepare the Cake Base
Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. In a mixing bowl, combine flour, baking powder, and salt. In another bowl, cream together sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, until well combined. Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick comes out clean.
- 2
Prepare the Tres Leches Mixture
In a bowl, whisk together sweetened condensed milk, evaporated milk, and coconut milk until smooth. Once the cake has cooled, poke holes all over the surface with a fork and pour the tres leches mixture evenly over the cake. Allow the cake to soak for at least 2 hours in the refrigerator, or overnight for best results.
- 3
Serve with Toppings
Once the cake has soaked, serve slices of the tres leches cake topped with a scoop of piña colada ice cream and drizzle with dulce de leche. For added texture, sprinkle coconut-almond crujido on top.
