Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1/2 cup whole milk
- 1/2 cup canned coconut milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Shredded coconut and pineapple chunks for garnish
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Toothpick
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk and coconut milk, and mix until just combined.
6. Fold in the crushed pineapple.
7. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
9. Once the cake is done, poke several holes all over the surface with a fork.
10. Pour the milk mixture over the cake, making sure to cover the entire surface.
11. Refrigerate the cake for at least 2 hours or overnight to allow the milk mixture to soak in.
12. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
13. Spread the whipped cream over the top of the cake.
14. Garnish with shredded coconut and pineapple chunks.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Chilling time: 2 hours or overnight
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 407
Fat: 23g
Saturated Fat: 15g
Cholesterol: 138mg
Sodium: 214mg
Carbohydrates: 44g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have canned coconut milk, you can use coconut cream or regular milk instead.
- You can use fresh pineapple instead of canned, but make sure to drain any excess juice.
- If you don't have heavy cream, you can use whipped topping or whipped coconut cream.
Variations:
- You can add a teaspoon of coconut extract to the cake batter for more coconut flavor.
- You can add a teaspoon of rum extract to the milk mixture for a tropical twist.
- You can top the cake with toasted coconut flakes for added texture.
Tips and tricks:
- Make sure to poke enough holes in the cake to allow the milk mixture to soak in.
- Refrigerate the cake for at least 2 hours or overnight for the best results.
- Use a serrated knife to cut the cake into slices for a cleaner cut.
Storage instructions:
- Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
- You can microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
- Serve the cake on a platter with a sprinkle of shredded coconut and pineapple chunks on top.
Garnishes:
- Shredded coconut and pineapple chunks
Pairings:
- Serve with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
- Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the cake is too dense, make sure to not overmix the batter and to use room temperature ingredients.
- If the milk mixture is too runny, make sure to use equal parts of sweetened condensed milk, evaporated milk, and heavy cream.
Food safety advice:
- Make sure to refrigerate the cake after adding the milk mixture to prevent spoilage.
Food history:
- Tres Leches cake is a popular dessert in Latin America, especially in Mexico and Central America.
Flavor profiles:
- Sweet, creamy, and tropical.
Serving suggestions:
- Serve chilled for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican