Desserts · Part 1 of 3: Ingredients
Pina Colada Tres Leches Cake with Toasted Coconut and White Chocolate
- Prep
- Cook
- Total
- Serves
- 12
Pina colada flavours meet a classic tres leches cake in this tropical dessert. Fresh pineapple and creamy coconut soak into a round sponge, and grated white chocolate with toasted coconut flakes gives every slice a finished look and a bright, tender bite.
This cake is built for a warm afternoon or a summer gathering, when you want something creamy and fresh without a long bake. A round sponge sits in a white oval dish, a pale tres leches-style cream spreads over it, and diced pineapple and coconut fold through the layer.
Grated white chocolate, toasted coconut flakes and whole cherries finish the top, so every slice shows the same colours and textures. The cake needs time to chill so the cream sets firm and clean enough to slice with a cake server. Plan for a few hours in the refrigerator before you cut it.
Ingredients
Cake
- 1 round sponge cake, store-bought or made ahead
Cream
- 1 fresh pineapple, peeled, cored and cut into rings and chunks
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 1/2 cup cream of coconut
- 3 tbsp white rum
Topping
- 3 oz white chocolate, for grating
- 1/2 cup fresh coconut meat, diced
- 1/2 cup toasted coconut flakes
- 12 maraschino cherries, halved, plus whole red cherries for decorating
Why this recipe works
The tres leches method works because the sponge is set into a creamy mixture that soaks up flavour without falling apart. Sweetened condensed milk, cream of coconut and whipped cream make the layer rich and smooth, and the sponge takes on that moisture gradually as the cake chills.
Folding the pineapple and coconut into the cream instead of layering them on top keeps every bite balanced. The fruit distributes evenly, and the cream carries its flavour through the whole cake.
Grating the white chocolate over the top gives a soft, fine finish that melts slightly against the cool cream.
Notes and substitutions
Use a store-bought or homemade round sponge cake that is firm enough to hold the cream without crumbling.
Choose a ripe pineapple with a sweet smell at the base, and use fresh coconut meat if you can find it. Cream of coconut is sold in the mixer and drink aisle, so check the label before you buy.
A round cake pan is only needed if you bake the sponge yourself. Use a white oval baking dish for serving, a box grater for the chocolate, an offset spatula for spreading, and a cake server for clean slices.
The substitutions listed below keep the flavour close to the original if fresh coconut or white rum is not available.
- fresh coconut: 1 cup sweetened shredded coconut, unsweetened if preferred
- white rum: 1 tbsp coconut extract, or omit for an alcohol-free cake
- maraschino cherries: candied cherries, halved
Equipment
- 9-inch round cake pan or sponge cake base
- white oval baking dish
- wooden end-grain cutting board
- chef's knife
- box grater
- offset spatula
- cake server
- mixing bowl
- whisk or hand mixer