Tres Leches Pina Colada Cake

Ingredients and Weight:

• Cake:
  • All-purpose flour: 2 cups (250g)
  • Baking powder: 1 teaspoon (5g)
  • Salt: 1/4 teaspoon (1g)
  • Unsalted butter, softened: 1 cup (227g)
  • Granulated sugar: 1 cup (200g)
  • Eggs: 3 large
  • Vanilla extract: 1 teaspoon (5ml)
  • Evaporated milk: 1 cup (240ml)
  • Sweetened condensed milk: 1 cup (397g)
  • Coconut milk: 1 cup (240ml)
• Filling:
  • Pineapple chunks: 1 cup (150g)
  • Cream of coconut: 1/2 cup (120ml)
• Frosting:
  • Whipped cream: 1 cup (240ml)
  • Cream cheese, softened: 4 ounces (113g)
  • Powdered sugar: 1/2 cup (60g)
  • Coconut extract: 1/4 teaspoon (1ml)

Preparation Time:

60 minutes

Cooking Time:

30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Make the cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Alternately add dry ingredients and evaporated milk to the wet ingredients, beginning and ending with dry ingredients. Pour batter into prepared pan.
3. Bake the cake: Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the pina colada filling: While the cake is baking, blend pineapple chunks and cream of coconut until smooth.
5. Make tres leches mixture: In a large bowl, whisk together evaporated milk, sweetened condensed milk, and coconut milk.
6. Poke holes in the cake: Use a fork or toothpick to poke several holes evenly over the surface of the warm cake.
7. Pour over tres leches mixture: Slowly pour the milk mixture over the warm cake, allowing it to soak in.
8. Spread pina colada filling: Once the cake has absorbed most of the milk mixture, spread pina colada filling evenly over the top.
9. Make the frosting: In a medium bowl, beat together whipped cream, cream cheese, powdered sugar, and coconut extract until smooth.
10. Frost the cake: Spread the frosting evenly over the top of the cake.
11. Refrigerate: Refrigerate the cake for at least 4 hours before serving.

Nutritional Information:

Per slice (1/8 of cake):

• Calories: 450
• Fat: 25g
• Carbohydrates: 60g
• Protein: 5g

Dish Characteristics:

• Moist, fluffy, and flavorful cake
• Rich, creamy, and coconutty filling
• Smooth, sweet, and tangy frosting
• Tropical flavors and aromas

User Comments:

• "This Tres Leches Pina Colada Cake is a delightful combination of classic Mexican flavors and the refreshing taste of pina colada."
• "The cake is incredibly moist and the filling is simply mouthwatering."
• "I love the tangy frosting that balances out the sweetness of the cake and filling."
• "This cake is a perfect dessert for summer gatherings or any occasion."
• "It's a great way to introduce American palates to the vibrant flavors of Mexican cuisine."

Special Precautions and Tips:

• Use good quality ingredients for the best flavor.
• Allow the cake to cool slightly before pouring over the tres leches mixture to prevent it from becoming soggy.
• Refrigerate the cake for at least 4 hours or overnight for the best texture and flavor development.
• Serve the cake chilled for the most refreshing experience.