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Piña Colada Tres Leches Cake

Piña colada tres leches cake with a fluffy white sponge soaked in sweet three-milk mixture, then chilled until sliceable. Topped with whipped cream, toasted coconut flakes, and fresh pineapple for a tropical finish.
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Prep Time 30 minutes
Cook Time 30 minutes
2 hours refrigeration 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Latin
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
Cake batter
  • 5 eggs separated, keep yolks and whites for separate steps
  • 0.75 cup granulated sugar
  • 0.25 cup coconut milk
  • 1 tsp vanilla extract
Soaking milk mixture
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.75 cup rum or pineapple juice
Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 cup toasted coconut flakes
  • 0.5 cup fresh pineapple chunks

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish
  • 1 stand mixer

Method
 

Bake the white cake
  1. Preheat the oven to 350°F and grease a 9x13 baking dish so the cake releases easily.
  2. Whisk the all-purpose flour, baking powder, and salt in a bowl until evenly combined.
  3. Beat the egg yolks with the granulated sugar until pale, about 3 minutes.
  4. Add the coconut milk and vanilla extract to the yolk mixture and mix until smooth.
  5. Fold the flour mixture into the yolks just until no dry streaks remain.
  6. Beat the egg whites until stiff peaks form, then gently fold them into the batter.
  7. Pour the batter into the greased 9x13 baking dish and bake for 30 minutes, until the center looks set.
Soak and chill
  1. While the cake cools, combine the sweetened condensed milk, evaporated milk, and rum or pineapple juice.
  2. Pierce the cooled cake all over with a fork so the milk mixture can soak through.
  3. Pour the milk mixture evenly over the cake.
  4. Refrigerate for at least 2 hours until fully soaked and sliceable.
Finish with whipped topping
  1. Whip the heavy cream with the powdered sugar until stiff peaks form.
  2. Spread or pipe the whipped cream onto the cooled, soaked cake.
  3. Top with toasted coconut flakes and fresh pineapple chunks.
  4. Serve chilled for the best creamy texture and clean slices.

Notes

For clean slices, chill the cake until the soaking liquid fully sets, then wipe your knife between cuts. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the whipped cream topping may soften. For a lower-sugar option, swap rum with pineapple juice and use a reduced-sugar sweetened condensed milk (keep the soak method the same).