Pina Colada Tres Leches Cake with Toasted Coconut and Cherries

Imagine a pale golden sponge that has drunk its fill of milk, then covered in a thick cloud of whipped cream. Fresh pineapple, toasted coconut and bright red cherries bring the pina colada spirit to a classic tres leches cake. It is a dessert that looks generous on the platter and slices cleanly once it has chilled.

This tres leches cake takes the familiar soaked sponge and gives it a tropical finish. The cake is soaked with milk until its crumb turns moist and tender, then covered with a smooth layer of whipped cream spread across the top with an offset spatula.

Once the cream is set, the cake is decorated with a swirl of cream, a scatter of toasted coconut flakes and whole cherries arranged in rows.

Pineapple rings and chunks add the bright fruit note of a pina colada, while a little grated firm white cheese adds a savory contrast over the slices. The result is a cake that holds its shape when cut, serves a crowd, and carries its garnish well from the fridge to the table.

Ingredients

Why this recipe works

Tres leches works because the sponge is built to absorb liquid. Pouring the milk slowly over the cake lets it soak through the crumb, so each bite is moist without collapsing. The cake needs time to rest after soaking, which is why chilling is part of the method rather than an optional step.

Whipped cream does two jobs here: it seals the top of the cake and gives a light, creamy finish that contrasts with the soft sponge.

Beating cold cream until it forms soft, stable peaks keeps the frosting thick enough to spread with an offset spatula and to hold a swirl. Chilling then firms the cream so the slices keep clean edges.

Notes and substitutions

Choose a tres leches sponge that is already baked and cooled, either store-bought or made ahead. Its preparation is not part of the active time on this page, and it should be a plain sponge soaked in milk. Whole milk gives a soft, rich soak, and cold heavy cream whips to a firmer, more stable topping than lighter creams.

A white oval baking dish or a 9 by 13-inch dish works well for both soaking and serving. A long chef's knife and a box grater are the main tools for the pineapple, coconut and cheese.

Use an offset spatula for an even layer of cream. Fresh pineapple gives the best flavor, but well-drained canned rings in juice are a practical substitute, and they should be patted dry before use.

• heavy cream: chilled whipping cream with at least 35 percent milkfat
• fresh pineapple: drained canned pineapple rings in juice, patted dry
• firm white cheese: Cotija or queso fresco, finely grated

Equipment

• 9 by 13-inch baking dish or white oval baking dish
• Long chef's knife
• Cutting board
• Box grater
• Offset spatula
• Electric mixer
• Mixing bowl
• Serving platter