Pina Colada Tres Leches Cake with Toasted Coconut and White Chocolate Step-by-step instructions

Before you start

Gather every ingredient and tool before you start, so the cream can be made and spread without delay. Set the sponge cake out and check that it is firm. Peel and cut the pineapple, dice the coconut meat, and halve the maraschino cherries.

Grate the white chocolate and chill it briefly. Measure the condensed milk, cream of coconut and rum into a bowl. Chill the heavy cream and the mixing bowl for the best whipping results. Keep the fruit and chocolate covered until you are ready to fold and top the cake.

Instructions

Fruit, chocolate and sponge ready

1. 1Prepare the pineapple and coconut
   Peel the pineapple and cut the flesh away from the rind. Slice it into rings, then dice the remaining flesh into chunks. Cut the fresh coconut open and dice the white meat. Halve the maraschino cherries and set everything aside on the board.
   Look for Pineapple pieces are juicy and evenly cut, coconut dice are bright white.
   Tip Pat the pineapple dry so the cream does not thin out when you fold it in.
2. 2Grate the white chocolate
   Hold the block of white chocolate against the fine side of a box grater. Grate it over a plate or the board so the fine curls and shavings collect in one place. Keep the grated chocolate cool until you need it.
   Look for Fine curls and shavings pile up loosely without clumping.
   Tip Chill the chocolate for 10 minutes first so it grates into cleaner curls.

At the end of this phase, the pineapple and coconut are diced, the cherries are halved, and the white chocolate is grated into fine curls. The sponge sits level in the white oval dish, with enough room around the edges for the cream.

Check that the fruit is patted dry and the chocolate is kept cool, so the cream will stay thick and pale when it is spread. Nothing should be wet or sticky on the board before you start the cream.

Cream whipped and fruit folded

3. 3Set the sponge in the dish
   Place the round sponge cake in the white oval baking dish. Press it down gently so it sits level and fits the dish. Check that there is enough room around the edges for the cream layer.
   Look for The sponge sits flat and level in the dish.
   Tip Trim any uneven edges so the cream spreads evenly over the top.
4. 4Whip and flavour the cream
   Whip the heavy cream until soft peaks form. In a separate bowl, whisk the sweetened condensed milk, cream of coconut and white rum until smooth. Fold the cream into this mixture until the texture is thick and pale.
   Look for The cream is thick, pale and holds a soft peak.
   Tip Use cold cream and a cold bowl for the fastest, firmest whipping.
5. 5Spread the cream and fold in pineapple
   Spread half the thick cream over the sponge with an offset spatula. Scatter the diced pineapple and coconut over the layer and fold them through the cream. Smooth the top into an even layer.
   Look for The pineapple is evenly distributed and the surface is smooth.
   Tip Fold gently so the cream keeps its volume and stays light.

At the end of this phase, the heavy cream holds soft peaks and the condensed milk mixture is smooth and pale. Half the cream is spread evenly over the sponge with an offset spatula, and the diced pineapple and coconut are folded through the layer. The top should look smooth and even, with no pools of liquid at the edges. Check the texture before going on: the cream should look thick and glossy, not thin or slack.

Topped and chilled for slicing

6. 6Finish with chocolate and coconut
   Sprinkle the grated white chocolate over the top of the cake. Add the toasted coconut flakes, then arrange the halved cherries and whole red cherries evenly across the surface.
   Look for The top looks golden, speckled with chocolate and coconut.
   Tip Add the coconut just before serving so it stays crisp.
7. 7Chill, slice and serve
   Cover the dish and refrigerate until the cream is set, at least 4 hours. Lift the cake and slice it with a cake server. Serve each slice with the cream and fruit visible on top.
   Look for The cream is firm and the slices hold their shape.
   Tip Cut with a warm, dry knife for clean slices.

At the end of this phase, the grated white chocolate, toasted coconut flakes and cherries cover the top evenly, and the cake is covered and chilled until the cream feels firm to the touch. The surface should look golden and speckled, and the cherries should sit in place without sinking. Before slicing, check that the cream has set so the slices hold their shape with the cake server.

Common mistakes

The most common mistake is making the cream too thin by over-folding the whipped cream or using warm cream. Work with cold ingredients and fold gently until the mixture is just combined. Another frequent problem is spreading the cream before the sponge is level, which causes it to pool on one side.

Press the cake down evenly in the dish first. Avoid adding the coconut flakes too early, because they soften in the moist cream and lose their crunch. Finally, do not slice the cake before it has chilled, or the slices will crack and the cream will smear on the server.

How to tell it’s done

The cake is ready when the cream layer has set firm enough to hold clean slices and the surface looks smooth and golden. Press the top lightly with a fingertip: it should feel set and springy, not soft or slack. Lift one slice with the cake server to check that it holds its shape.

This recipe contains no raw meat, poultry or fish, so no internal temperature is needed. The sponge should be moist all the way through, with no dry spots, and the coconut flakes should be lightly toasted and crisp.