Tres Leches Pina Colada Cake

    (7)
    1 hour 45 minutes

    An easy version of the beloved tres leches cake is made with cake mix, pineapple and cream of coconut to give the cake a pina colada flavor.


    1 person made this

    Ingredients
    Serves: 12 

    • 1 packet yellow cake mix (or vanilla cake)
    • 3 eggs
    • 1 1/4 cups (295ml) water
    • 1/3 cup (80ml) vegetable oil
    • 1 (225g) tin crushed pineapple
    • 1 (425) tin cream of coconut
    • 1 cup (235ml) milk
    • 1 cup (235ml) heavy whipping cream
    • 1/4 cup (50g) white sugar
    • 1 tablespoon (5g) toasted flaked coconut, or as desired

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:1hour45min 

    1. Preheat oven 180 degrees C. Grease a 22 x 33cm cake tin.
    2. Stir yellow cake mix, eggs, water and vegetable oil in a bowl until moistened, then beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake tin.
    3. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from oven.
    4. Whisk cream of coconut with milk in a bowl until smooth then pour the mixture over hot cake. Allow cake to cool thoroughly.
    5. Whip cream in a mixing bowl with sugar, using an electric mixer, until whipped cream holds soft peaks. Frost top of cake with whipped cream and sprinkle with toasted coconut.

    Cream of Coconut

    Make sure you use cream of coconut, not coconut milk or coconut juice. It is usually found with the alcoholic beverages, as it is used to make pina colada drinks.

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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (6)

    0

    If you love the drink, you'll LOVE this cake!  -  03 Nov 2016

    by
    0

    Gluten free cake mix, reduced water to agree with box instructions. Otherwise, followed instructions. Too sweet. The cake at the bottom was very soggy, and the top didn't have any coco/milk at all. I would pour that mixture over the cake in thirds over a couple of hours to allow it to soak in in more slowly instead of running to the bottom. Probably also would squeeze the crushed pineapple dry before adding, to reduce the sweetness. I know the additional instructions advised to used coconut cream, but that might have been part of the sweetness issue. I would halve it and replace with milk next time.  -  06 Feb 2018  (Review from Allrecipes USA and Canada)

    by
    0

    Loved it! Great recipe. Followed it except after about an hour I poured out extra milk the cake could not absorb.  -  27 Jun 2017  (Review from Allrecipes USA and Canada)

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