Tropical Tres Leches Recipe
house-made golden sponge cake soaked in tres leches with orange liquor, topped with our organic whipped cream, shredded coconut, and fresh pineapple
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Sponge Cake
For the Tres Leches Mixture
For the Topping
Method
For the Sponge Cake
Prepare the Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Mix Wet Ingredients
In another bowl, beat the eggs and sugar together with an electric mixer until light and fluffy, about 5 minutes. Then, add the milk and vanilla extract, mixing well.
Combine Mixtures
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
Bake the Cake
Pour the batter into a greased 9x13 inch baking dish. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
For the Tres Leches Mixture
Mix the Milks
In a large bowl, whisk together the condensed milk, evaporated milk, whole milk, and orange liqueur until well combined.
Soak the Cake
Slowly pour the tres leches mixture over the cooled sponge cake, making sure it seeps into the holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
For the Topping
Whip the Cream
In a medium bowl, beat the heavy cream and powdered sugar together until soft peaks form.
Top the Cake
Spread the whipped cream evenly over the soaked cake. Then, sprinkle the shredded coconut and diced fresh pineapple on top.