Pineapple Coconut Tres Leches Cake

Pineapple Coconut Tres Leches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees F. Lightly grease and flour a 13x9" metal pan. Set aside.

Step 2

Whisk together the cake flour, baking powder and salt in a medium bowl and set aside.

Step 3

In a mixing bowl, (using paddle attachment) beat butter on medium speed until fluffy, about 1 minute.

Step 4

Decrease speed to low and very gradually add sugar (this should take a good minute) scraping sides of bowl as necessary.

Step 5

Add the eggs, one at a time mixing thoroughly after each addition. Add the vanilla and mix until combined.

Step 6

Add the flour mixture in thirds and mix just until combined after each addition. Scrape bowl as necessary and don't overbeat.

Step 7

Transfer the batter to prepared pan and spread evenly. This will be thin layer of batter.

Step 8

Bake for 18-25 minutes until lightly golden. If you have a thermometer, the cake will be done when it's internal temperature registers 200 degrees. Mine took just over 18 minutes.

Step 9

Place cake on a cooling rack and allow to cool for 30 minutes. Then, poke the top of the cake all over with a skewer or a fork. I used a skewer this time, but found that the fork was much more effective. Be thorough with poking the cake. Any areas without enough holes will not absorb the glaze as well as the areas that have alot.

Step 10

Allow cake to cool completely.

Step 11

Make the glaze by combining the evaporated milk, sweetened condensed milk and coconut milk in a liquid measuring cup. Whisk to thoroughly combine, then slowly pour the mixture over the entire cake.

Step 12

Cover and refrigerate overnight.

Step 13

The next day, most, if not all of the liquid should have been absorbed by the cake.

Step 14

Spread drained crushed pineapple evenly over cake.

Step 15

Place the heavy cream, powdered sugar and vanilla into a mixing bowl and using whisk attachment, beat to stiff peaks. Spread the topping over the cake and allow to chill in refrigerator until ready to serve. Top with toasted coconut flakes, if desired.

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