Pina Colada Tres Leches Cake with Toasted Coconut and White Chocolate

Tres leches cake gets a tropical makeover here, with pineapple, toasted coconut and a soft cloud of whipped cream. Each golden slice is soaked in creamy milks and finished with white chocolate curls and bright cherries, so the dessert looks as good as it tastes.

This pina colada tres leches cake starts with a golden sponge soaked in a blend of condensed milk, evaporated milk, cream of coconut and pineapple juice. The soaking step gives the cake its signature moist, creamy crumb, while the coconut and pineapple bring the flavors of a classic pina colada to the dessert.

A thick layer of whipped cream seals the top and gives you a smooth canvas for the toppings. Fresh pineapple rings and chunks, toasted shredded coconut, white chocolate curls and maraschino cherries complete the look. The cake is best made a day ahead, so the milks settle into the sponge and the slices hold together when you cut them.

Ingredients

Why this recipe works

Tres leches works because the sponge absorbs the three milks slowly. Pouring the mixture in stages gives the crumb time to drink it in, so the cake stays moist in every layer instead of soggy on top. Chilling afterward lets the flavors meld and the cream firm up, which keeps the slices neat when you cut into them.

The pina colada flavor comes from cream of coconut and pineapple juice folded into the soaking milk, not from a separate sauce.

Toasting the coconut flakes before topping the cake adds a nutty, golden crunch that contrasts with the soft cake underneath. Grating the white chocolate into fine curls adds a delicate sweetness and a clean visual finish.

Notes and substitutions

Start with a plain golden sponge cake, either store-bought or baked the day before and cooled completely. A dense, slightly firm sponge holds the soaking milk best.

Avoid very airy angel food style cakes, which can turn mushy. The soaking mixture needs room to be absorbed, so use a 9-by-13-inch white baking dish, which also gives you a clean, bright backdrop for the toppings.

Cream of coconut is the key ingredient for the pina colada flavor, and it is usually sold in the cocktail or mixer aisle. If you cannot find it, use canned coconut milk with a tablespoon of sugar stirred in.

Chill the heavy cream and the mixing bowl before whipping for the fullest volume. A box grater gives long white chocolate curls, and an offset spatula makes a smooth, even layer of cream.

• fresh coconut: unsweetened shredded coconut, toasted, plus 1/4 cup more if you skip cracking a fresh coconut
• cream of coconut: 1/2 cup canned coconut milk with 1 tbsp sugar stirred in
• store-bought sponge cake: a plain vanilla sponge cake baked the day before and cooled completely

Equipment

• 9-by-13-inch white baking dish
• Long chef's knife
• Box grater
• Offset spatula
• Mixing bowl
• Whisk
• Stand or hand mixer
• Cutting board