Tres Leches Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper or lightly flour the pan.

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

Beat eggs and sugar

In a large mixing bowl, use an electric mixer to beat the 5 large room-temperature eggs on high speed for 3–4 minutes until thick, pale, and ribbon-like. Gradually add the 1 cup granulated sugar while continuing to beat for another 2 minutes until fully incorporated and slightly glossy.

Add milk and vanilla

Reduce mixer to low and gently beat in 1/4 cup whole milk, 1 teaspoon pure vanilla extract, and the 2 tablespoons melted butter until just combined.

Fold in dry ingredients

Using a spatula, fold the dry flour mixture into the egg mixture in two additions. Fold gently until no streaks of flour remain; do not overmix so the batter stays light.

Bake

Pour batter into the prepared 9x13-inch pan, smoothing the top. Bake in the preheated 350°F oven for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Cool slightly

Remove cake from oven and allow to cool in the pan on a wire rack for 10 minutes. While still warm, poke holes all over the surface using the handle of a wooden spoon or a skewer (about 20–30 holes) so the milk soak will penetrate evenly.

Combine milks

In a measuring cup or bowl, whisk together 1 cup sweetened condensed milk, 1 cup evaporated milk, 1 cup heavy cream, and 1/2 cup reserved pineapple juice until smooth and homogenous.

Soak cake

While the cake is still slightly warm, slowly pour the milk mixture evenly over the pricked cake. Pour in stages, allowing the liquid to absorb between additions. Once poured, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the cake fully absorbs the milks.

Prepare pineapple

Drain the canned crushed pineapple thoroughly in a fine mesh strainer, pressing gently to remove excess liquid; reserve 1/2 cup of the juice for the milk soak (used above). If using pineapple chunks, dice them small. In a small bowl, toss the drained crushed pineapple (1 cup) and optional pineapple chunks (1/2 cup) with 2 tablespoons light brown sugar and 1 teaspoon lime zest; this macerates the fruit and brightens flavor. Let sit 10 minutes.

Layer pineapple on soaked cake

After the cake has chilled and absorbed the milks (at least 4 hours), remove it from the refrigerator. Spoon the macerated pineapple evenly over the top of the soaked cake, distributing the fruit and any remaining syrup from the maceration. Return to refrigerator briefly while preparing whipped topping.

Whip cream

Chill a medium mixing bowl and beaters for 10 minutes if possible. Add 2 cups cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract to the bowl. Beat on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold but are still smooth.

Top cake

Spread the whipped cream evenly over the pineapple layer, using an offset spatula to create gentle swirls if desired. Return the cake to the refrigerator to firm for at least 30 minutes before serving.

Toast coconut (optional)

If using toasted coconut, spread 1/4 cup coconut flakes on a small baking sheet and toast in a 350°F (175°C) oven for 3–5 minutes, watching closely until golden. Cool slightly.

Garnish and serve

Just before serving, scatter the toasted coconut over the whipped topping and garnish with pineapple slices or leaves as desired. Cut into 12 squares and serve chilled. Store leftovers covered in the refrigerator up to 3 days.