Dairy Free Pineapple Coconut Tres Lechese Cake
This creamy tropical cake is soaked in three types of coconut milk and infused with pineapple.
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Equipment
- 2 mixing bowls
- 9x13 baking dish
- 3" or deeper casserole dish
Ingredients
- 2 eggs
- 1 cup sugar
- 1 cup toasted coconut sugar
- 5 oz Dairy Free vanilla yogurt
- 2 cups Gluten Free 1.1 flour
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup avocado oil
- 1/2 cup chopped pineapple
- 1/2 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
- Dairy Free 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.
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