Pina Colada Tres Leches Cakes Recipe

Name: Pina Colada Tres Leches Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for greasing the pan; 1 cup all-purpose flour, plus more for flouring the pan; 1 1/2 teaspoons baking powder; 1/4 teaspoon kosher salt; 5 large eggs, separated; 1 cup sugar; 1/3 cup milk; 1 teaspoon vanilla extract; One 14-ounce can sweetened condensed milk; One 12-ounce can evaporated milk; 3/4 cup heavy cream; 3/4 cup cream of coconut; 1/4 cup coconut-flavored rum, optional; 1 pint (2 cups) heavy cream; 3 tablespoons sugar; One 15-ounce can crushed pineapple, chilled; 1/2 cup toasted flaked coconut

Servings: persons

Nonstick cooking spray, for greasing the pan
1 cup all-purpose flour, plus more for flouring the pan
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
3/4 cup heavy cream
3/4 cup cream of coconut
1/4 cup coconut-flavored rum, optional
1 pint (2 cups) heavy cream
3 tablespoons sugar
One 15-ounce can crushed pineapple, chilled
1/2 cup toasted flaked coconut

1
Special equipment: twelve 8-ounce mason jars
2
For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
3
Sift the flour, baking powder and salt into a large bowl.
4
Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow.
5
Stir in the milk and vanilla.
6
Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
7
Beat the egg whites in a separate bowl with the mixer on high until soft peaks form.
8
With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry.
9
Fold the egg white mixture into the batter very gently until just combined.
10
Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
11
Bake the cakes until risen and lightly golden, 13 to 14 minutes.
12
Allow to cool in the pan.
13
For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
14
For the whipped cream: Whip the cream with the sugar until soft peaks form.
15
To assemble: Use a serrated knife to slice each cake in half across the middle.
16
Place a cake half in the bottom of each 8-ounce mason jar.
17
Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple.
18
Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture.
19
Top each cake with lots of whipped cream and toasted coconut.
20
Refrigerate until ready to serve.
21
Several hours is fine.
22
The cooler the cakes, the better.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Nonstick cooking spray, for greasing the pan, 1 cup all-purpose flour, plus more for flouring the pan, 1 1/2 teaspoons baking powder, 1/4 teaspoon kosher salt, and more.

Yes, Pina Colada Tres Leches Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pina Colada Tres Leches Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions