Are you a fan of Tres Leches Cake? Oh my. This version will rock your boat. It sure rocked mine.
A post from Carolyn. If you’ve been reading my blog for awhile, you already know I’m a fan of tres leches cake. A big fan. There’s something about the luscious almost drippy cake with the gobs of whipped cream on top that sends me into reverie. One might think that’s bacon adorning the cake – no, just overly-toasted coconut. Daughter Sara and I laughed – we thought we were going to have to start over, but Sara tasted the mighty-toasted coconut and pronounced it delicious. So we went with it. Even the totally blackened coconut tasted just fine!
This cake was our finale for Easter dinner. Taylor and I drove to Sara’s house and 12 of us enjoyed a delicious Mexican feast (birria tacos, beans, rice, salad, fruit, appetizers too, some Champagne of various types) then this cake was brought out. I think I can safely say we got raves from the recipe. It’s the coconut and the rum that made it so good. Not only is there coconut extract in it (you might have to hunt for that), but also coconut cream, plus rum in the cake, the tres leches and a little jot in the whipped cream too.
The cake was baked the day before in a 9×13 pan, and the three milks mixture was poured over the top of the cake (that’s the tres leches part). The whipped cream topping was made at the last minute. Some of the well drained canned pineapple was added to the cream, but most of it was spread over the top of the wet cake itself. And the overly toasted coconut sprinkled all over at the end. This recipe is an absolute winner. I’d started off with a recipe from The Pioneer Woman (hers was called a Pina Colada tres leches cake), but I changed it quite a bit, so I’ll call it mine at this point. Whatever its provenance, do make this.
What’s GOOD: every single little morsel of this extravagant cake was fabulous. I’ll be making it again soon. As soon as I have a good reason for baking a cake for 12 people!
What’s NOT: only that you need to start the day before (to bake the cake). It’s not difficult to make unless you consider having to separate the eggs and whip the whites and yolks separately. Yes, it did make a few dirty dishes too.
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Pineapple Coconut Rum Tres Leches Cake
Recipe By: Adapted from Pioneer Woman
Serving Size: 12
CAKE:
Nonstick cooking spray — for greasing the pan
1 3/4 cups all-purpose flour — plus more for flouring the pan
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 large eggs — separated
1 1/4 cups sugar
1/4 cup milk
1/2 teaspoon coconut extract
TRES LECHES MIXTURE:
14 ounces sweetened condensed milk
12 ounces evaporated milk
3/4 cup heavy cream
3/4 cup cream of coconut — or Thai Kitchen coconut milk
1/4 teaspoon coconut extract
1/4 cup rum — optional
TOPPING:
2 cups heavy cream
2 tablespoons sugar
1 tablespoon rum
15 ounces crushed pineapple — chilled, drained well (divided use)
1/2 cup coconut flakes — toasted
1. CAKE: Preheat the oven to 350°F. Grease with cooking spray and flour a 9×13 pan. If using glass, reduce oven temp by 25°F.
2. Sift the flour, cornstarch, baking powder and salt into a large bowl.
3. Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and coconut extract. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat the egg whites in a separate bowl (make sure beaters are clean with no residual egg yolk) with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Pour batter into prepared cake pan and spread to even the top.
5. Bake the cake until risen and lightly golden, 23-28 minutes, or until you can see the cake begin to brown on the edges and pull away from the pan. Remove from oven and allow to cool in the pan.
6. TRES LECHES: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut (this may need some mixing to combine the coconut fat with the milk/cream – use a whisk), coconut extract and rum in a medium-sized pitcher. Gently use a whisk to make sure it’s evenly mixed. Poke holes (using a large fork or toothpick) all over the cake, pushing the implement all the way to the bottom. There should be holes at least every 1/2 inch throughout. Slowly pour the milk mixture over the cake. Cover and chill for 4-24 hours.
7. CREAM TOPPING: Whip the cream with the sugar and rum until soft peaks form. Add about 1/3 cup crushed pineapple to the whipped cream and mix in gently.
8. FINISH: Spread the remaining pineapple all over the top of the cake, then spread the whipped cream all over the top of that. Chill (covered) for several hours, or you can serve it immediately. Sprinkle on the toasted coconut. Cut into squares and serve.
Per Serving: 635 Calories; 34g Fat (47.8% calories from fat); 12g Protein; 71g Carbohydrate; 2g Dietary Fiber; 175mg Cholesterol; 293mg Sodium; 52g Total Sugars; 2mcg Vitamin D; 291mg Calcium; 2mg Iron; 427mg Potassium; 347mg Phosphorus.

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