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Non-Alcoholic Pina Colada Tres Leches Cake

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A creamy, luscious cake infused with tropical flavors of coconut and pineapple, perfect for any occasion.

Ingredients

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  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 5 large Eggs
  • 1 cup Granulated Sugar
  • 1 cup Milk (any kind)
  • 1 teaspoon Vanilla Extract
  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 can (12 oz) Evaporated Milk
  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 1 cup Pineapple Juice
  • 1 teaspoon Non-Alcoholic Rum Extract/Flavoring
  • 1/2 cup Heavy Cream
  • 1 cup Heavy Whipping Cream
  • 1/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract (or Coconut/Pineapple Extract)
  • 1 cup Toasted Coconut Flakes
  • Fresh Pineapple Chunks/Wedges

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat the eggs and granulated sugar together on high speed for about 5-7 minutes until thick and fluffy.
  4. Reduce the mixer speed to low and mix in the milk and vanilla extract until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
  6. Pour the batter into the prepared baking pan and bake for 25-30 minutes until golden brown.
  7. Remove the cake from the oven and let it cool in the pan for about 15-20 minutes.
  8. Poke holes all over the top of the cake with a fork or skewer.
  9. In a large bowl, combine the sweetened condensed milk, evaporated milk, coconut milk, pineapple juice, heavy cream, and rum extract. Whisk until smooth.
  10. Slowly pour the milk mixture over the poked cake, allowing it to absorb gradually.
  11. Cover the pan tightly and refrigerate for at least 4 hours, ideally overnight.
  12. Prepare the whipped cream topping by combining heavy whipping cream, powdered sugar, and your chosen extract in a chilled mixing bowl.
  13. Beat on high speed until stiff peaks form.
  14. Spread the whipped cream evenly over the top of the cake.
  15. Garnish with toasted coconut flakes and fresh pineapple chunks or wedges.
  16. Slice into squares and serve immediately.

Notes

Make sure your eggs are at room temperature for maximum fluffiness in your batter. Chilling the cake overnight intensifies the flavors beautifully.

Nutrition

Find it online: https://pinrecipezbylinaa.com/non-alcoholic-pina-colada-tres-leches-cake/

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