Best 2 Tres Leches Pina Colada Cake Recipes

TRES LECHES PINA COLADA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
• Stir yellow cake mix, eggs, water, and vegetable oil in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake pan.
• 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.
• Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
• 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.

PINA COLADA TRES LECHES CAKE RECIPE

Steps:

• 1. For the Milk Mixture: Pour condensed milk into microwave-safe bowl and cover tightly with plastic wrap. Microwave on 30 percent power, stirring and replacing plastic every 3 to 5 minutes, until pale brown and slightly thickened, 9 to 15 minutes. Remove from microwave and slowly whisk in evaporated milk, coconut milk, and rum. Let cool to room temperature. 2. For the Cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour a 13 by 9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted. 3. With electric mixer (see note) on medium speed, beat eggs until foamy, about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using rubber spatula, scrape into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 34 minutes. Transfer cake to wire rack and let cool 10 minutes. 4. Using skewer, poke holes at ½ inch-intervals in top of cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate at least 3 and up to 24 hours. 5. For the Frosting: Remove cake from refrigerator 30 minutes before serving. With electric mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cake and top with toasted coconut. Slice into 3-inch squares and serve.