Tres Leches Pina Colada Cake

    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

    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

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (14)


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


    This was a BIG hit with our friends, all of whom had eaten traditional tres leches cake previously, including one who ate it more than once in Costa Rica. I drained the pineapple and substituted the juice for part of the water called for in the cake batter. The only other change was making a larger quantity of toasted coconut and serving it on the side, since not everyone appreciates coconut, and those who did could enjoy it to their personal taste. I will definitely make it again and will probably make it the same way.  -  05 May 2019  (Review from Allrecipes USA and Canada)


    I would make it again. I bought the coconut milk instead of the coconut cream. But it turned out ok.  -  05 May 2019  (Review from Allrecipes USA and Canada)