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Piña Colada Tres Leches Cake

Piña colada tres leches cake is a fluffy white cake soaked in a sweet milk mixture, then chilled until sliceable and creamy. Finished with whipped cream, toasted coconut flakes, and fresh pineapple for a tropical look and texture.
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Prep Time 30 minutes
Cook Time 30 minutes
resting 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Latin
Calories: 510
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 large eggs separated
  • 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

Method
 

Bake the fluffy white cake
  1. Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
  2. Whisk together all-purpose flour, baking powder, and salt. Mix until the dry ingredients look evenly combined with no visible pockets.
  3. Beat egg yolks with granulated sugar until pale, about 3 minutes. The mixture should look lighter in color and slightly thickened.
  4. Add coconut milk and vanilla extract to the yolk mixture. Stir until smooth and glossy.
  5. Fold the flour mixture into the yolks. Stop when no dry streaks remain for a tender crumb.
  6. Beat egg whites until stiff peaks form and gently fold them into the batter. The batter should look airy with visible lift when you lift the spatula.
  7. Pour the batter into the greased 9x13 baking dish. Bake for 30 minutes at 350°F, until the center springs back lightly.
Soak and chill
  1. Combine sweetened condensed milk, evaporated milk, and rum or pineapple juice in a bowl. Stir until the milk mixture is uniform and pourable.
  2. Pierce the cooled cake all over with a fork. Make frequent holes so the soaking liquid can sink in evenly.
  3. Pour the milk mixture evenly over the cake. Move slowly so the surface is covered and the liquid settles into the holes.
  4. Refrigerate the cake for at least 2 hours. Chill until the top looks set and the cake slices cleanly.
Finish with whipped topping
  1. Whip heavy cream with powdered sugar until stiff peaks form. Stop when the cream holds peaks that stand up firmly.
  2. Spread or pipe the whipped cream onto the cooled, soaked cake. Cover the surface smoothly for a fluffy white layer.
  3. Top with toasted coconut flakes and fresh pineapple chunks. Sprinkle evenly so every slice has coconut and a few bright pineapple pieces.
  4. Serve chilled. Keep it cold so the whipped cream stays airy and the milky interior remains creamy.

Notes

Pro tip: Cool the cake before soaking—if it’s warm, the milk can run off the surface instead of soaking in evenly. Refrigerate covered up to 4 days; the cake can also be frozen up to 1 month, but add whipped cream after thawing for the best texture. For a lighter option, substitute part-skim evaporated milk for a slightly lower-fat soak.