Coconut Pineapple Tres Leches Cake with Berries

If you love tres leches cake, and are a fan of coconut and pineapple, then this dessert is for you! It uses condensed coconut milk, coconut milk and coconut cream for the coconut part of this dessert, and pineapple juice and crushed pineapple for the pineapple part 🙂 . If you are not a fan, then you can make this recipe the same way but substitute regular condensed milk, evaporated milk, and heavy whipping cream for the amounts below and just leave out the pineapple ingredients. This dessert is good anytime but especially refreshing in the warmer months!

During my culinary adventures in Thailand we used a lot of coconut milk and coconut cream in the dishes we cooked. Especially in curries and in desserts. Coconut cream is much thicker than coconut milk, and you need to make sure you stir it well before using it in a recipe since the watery part tends to settle at the bottom, and the creamier/thicker part rises to the top of the container it’s in. What makes the difference in consistencies? It’s because coconut milk is usually made from simmering one part shredded coconut to one part water, whereas coconut cream is usually four parts shredded coconut to one part water…so it’s much thicker and richer.

Below I use a boxed white cake mix, for ease, but if you have your favorite white cake mix recipe then by all means use it! Also, when making the boxed cake mix, I used the whole egg for the egg whites that it called for. So if your white mix asks for 3 egg whites, just use 3 whole eggs. It will make it moister and denser, which makes a good base for the three milks (tres leches), that will be added.

This cake would be wonderful with a nice coffee latte or Mexican hot or cold dulce de leche, or a frozen Pina colada drink!

You will need:

• 1 box white cake mix of your choice, prepared (use the full egg for every egg white called for in the recipe)
• 1 can sweetened condensed coconut milk (about 12 ounces)
• 12 ounces of coconut milk
• 1/4 cup coconut cream
• 1 can (about 20 ounces) crushed pineapple, drained and liquid reserved
• 1/2 cup of the reserved pineapple juice
• 2 cups heavy whipping cream (see Note)
• 3 tablespoons coconut cream
• 1/4 cup powdered sugar
• 1/2 cup unsweetened coconut flakes, toasted (optional garnish)
• Fresh berries and/or pineapple (optional garnish)
• Maraschino cherries (optional garnish)
• A sprinkling of powdered sugar (optional garnish)

Steps:

1. Make your white cake (boxed or your own recipe) in a 9 by 13 inch pan, and let cool. Use the full egg in whatever recipe you use, instead of just egg white.
2. Mix the sweetened condensed coconut milk, the coconut milk, and the coconut cream (make sure you mix this well before measuring out the 1/4 cup since the thinner liquid tends to settle at the bottom) in a large mixing bowl (preferable with a spout) with a whisk until well incorporated.
3. Add the pineapple juice and continue to mix until well incorporated.
4. Using a skewer, poke about 50 holes into your cooled cake.
5. Slowly pour the liquid mixture all around the cake. It will look like a lot of liquid but after a few hours it will soak it all up.
6. Next, take your drained crushed pineapple and spread it gently, with a fork, over the cake. I say gently because the cake has softened now that the liquid was poured over it so you don’t want to tear at the cake.
7. Cover with a piece of plastic wrap and chill in the refrigerator for 30 minutes to an hour.
8. In the meantime, whip up the heavy whipping cream and 3 tablespoons of coconut cream for a minute, then add the powdered sugar and whip to a stiff consistency.
9. Evenly spread the whipped cream onto the cake, cover, and put back into frig for another two hours to overnight. The colder it is the tastier!
10. Embellish the cake with toasted coconut, and/or fresh berries/pineapple, and/or maraschino cherries, and or a sprinkling of powdered sugar, and ENJOY the luscious cake!!! If you prefer, you can just embellish each piece, separately, as you serve them, with people’s favorite toppings.

Note: Or you can use a coconut nondairy whipped topping in place of the heavy whipping cream and 3 tablespoons of coconut cream.

Kali Orexi!