Pineapple Coconut Tres Leches Cake
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Pineapple Coconut Tres Leches Cake tropical, it’s creamy, it’s so deliciously indulgent, you might just need to make this every week. This cake is soaked in three types of coconut milk and topped with a fluffy cloud of whipped cream and toasted coconut. Seriously, it’s the ultimate dessert for any time of year, and it’s a breeze to make. The pineapple gives it that little burst of freshness, and the coconut milk makes it melt-in-your-mouth rich, while the whipped cream brings the perfect finishing touch. It’s one of those desserts that’s easy to throw together but looks and tastes like you spent hours on it (and we’re here for that).
Why You’ll Love Pineapple Coconut Tres Leches Cake
- Tropical Flavor: The combination of pineapple and coconut gives this cake a refreshing, tropical vibe that’s perfect for any occasion.
- Soaked Perfection: The cake soaks up three types of coconut milk, making it rich, moist, and indulgent with every bite.
- Fluffy Topping: The whipped cream and toasted coconut on top add a light, sweet contrast to the rich cake.
- Simple to Make: With just a few basic ingredients and a bit of waiting, this cake comes together effortlessly.
- Showstopper Dessert: It’s the kind of dessert that looks and tastes like you spent hours on it, making it perfect for impressing guests.
Ingredients Needed To Make Pineapple Coconut Tres Leches Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Eggs
- Sugar
- Toasted coconut sugar
- Vanilla yogurt
- Gluten free flour or all purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Avocado oil
- Chopped pineapple
- Unsweetened coconut flakes
- Vanilla extract
- Sweetened condensed coconut milk
- Evaporated coconut milk
- Coconut cream
- Whipped cream
- Toasted coconut
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pineapple Coconut Tres Leches Cake
- Preheat the oven and prepare a baking dish.
- Beat the eggs and sugar until light and fluffy.
- Mix in the yogurt, vanilla, salt, and oil.
- Add the dry ingredients and mix until just combined.
- Gently fold in the pineapple and coconut.
- Pour the batter into the prepared dish and bake until done.
- Let the cake cool completely.
- Combine the coconut milks and coconut cream in a bowl.
- Cut the cake in half and poke holes in it.
- Pour half of the coconut mixture over the cake, then add the second layer and pour the rest of the coconut mixture on top.
- Cover and refrigerate for several hours.
- Top with whipped cream and toasted coconut before serving.
Commonly Asked Questions
Can I make this cake ahead of time?
Yes, this cake actually gets better after it has time to soak up the coconut milk. You can make it a day ahead and let it chill in the fridge overnight. The flavors really meld together, making it even more delicious.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The cake is best enjoyed chilled, so keep it in the fridge until you’re ready to serve.
Get all the best baking tips!
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Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will work great in this recipe. Just make sure to chop it into small pieces before adding it to the batter. If you use fresh, be sure to drain any excess juice to avoid making the batter too wet.
Why does the cake need to chill for so long?
The chilling time allows the cake to fully soak up the coconut milk mixture, which makes it incredibly moist and flavorful. It’s totally worth the wait!
Can I skip the caramelized topping?
The caramelized topping adds a sweet, textured contrast to the rich, creamy cake. But if you prefer a simpler version, feel free to skip it and top the cake with just whipped cream and toasted coconut for a lighter finish.
How do I know when the cake is fully baked?
The cake is ready when a toothpick inserted into the center comes out clean, and the top is lightly golden. If you press the top gently, it should spring back, not leave an indentation.
Can I freeze this cake?
Yes, this cake freezes well! If you want to freeze it, make sure it’s completely cooled and then wrap it tightly in plastic wrap and foil. It will stay fresh for up to a month in the freezer. Just thaw it in the fridge overnight before serving.
Pineapple Coconut Tres Leches Cake
Equipment
- 2 mixing bowls
- 3" or deeper casserole dish
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup toasted coconut sugar
- 5 oz vanilla yogurt
- 2 cups Gluten Free 1.1 flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
- ½ cup avocado oil
- ½ cup chopped pineapple
- ½ cup unsweetened coconut flakes
- 2 tsp vanilla extract
- 13.66 oz sweetened condensed coconut milk
- 12.2 oz evaporated coconut milk
- 11.25 oz coconut cream
- whipped cream, for serving
- Toasted coconut, for serving
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9"x13" baking dish with non stick spray.
- Ad the eggs and sugar to a mixing bowl and beat for 3 minutes.
- Add your yogurt, vanilla, salt, and oil and mix until just combined.
- Add all of your dry ingredients. Mix until just incorporated.
- Add your chopped pineapple and coconut last and fold in until evenly distributed.
- Pour into the prepared baking dish and bake for 25-35 minutes, or until the top is lightly golden and a toothpick comes out clean.
- Allow to cool completely.
- Combine the evaporated coconut milk, coconut cream, and sweetened condensed coconut milk in a bowl.
- To assemble, remove your cake from the baking dish.
- Cut cake in half.
- Place half of your cake into the deep casserole dish. Using a fork poke holes into the cake.
- Pour half of the coconut milk mixture over the cake. Top with the other half of the cake.
- Pour the rest of the coconut mixture of the top.
- Cover and refrigerate for at least 6 hours.
- To serve, top with Dairy Free whipped cream and toasted coconut.
This Pineapple Coconut Tres Leches Cake is a total crowd-pleaser that combines tropical flavors in the most satisfying way. It’s easy to make, but the result feels like a special dessert worthy of any occasion. Whether you’re serving it at a dinner party or just treating yourself, it’s guaranteed to be a hit. Plus, the whipped cream and toasted coconut on top just take it to the next level.
The recipe doesn’t say what size cans of coconut cream or sweetened condensed milk.
I apologize for that, I will get that corrected. The coconut cream is a 13.66oz can and the sweetened condensed milk is 11.25. Thank you for bringing this to my attention.