Tres Leche Cake Recipe

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then mix in the coconut milk and vanilla extract.

Combine the wet and dry ingredients, mixing until just combined. Pour the batter into the prepared pan.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Prepare the Milk Soaking Mixture

In a bowl, mix the sweetened condensed milk, evaporated milk, and whole milk until combined.

Once the cake is cool, poke holes all over the top with a fork and slowly pour the milk mixture over the cake. Allow it to soak for at least 2 hours, preferably overnight.

Make the Salted Caramel

In a saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns amber in color.

Remove from heat and whisk in the butter until melted, then carefully stir in the heavy cream and sea salt. Let it cool slightly before drizzling over the cake.

Prepare the Rum Spiced Pineapple Compote

In a saucepan, combine the diced pineapple, brown sugar, rum, cinnamon, and nutmeg. Cook over medium heat until the pineapple is softened and the sauce thickens, about 10 minutes.

Remove from heat and let cool slightly before serving.

Serve

Slice the soaked cake, drizzle with salted caramel, and top with rum spiced pineapple compote. Enjoy!