Tres Leches Piña Colada Cake
A moist and tropical Tres Leches cake enhanced with coconut and pineapple flavors, topped with whipped cream and toasted coconut.
Ingredients
- yellow cake mix (1 box)
- eggs (3 large)
- water (1.25 cups)
- vegetable oil (0.33 cup)
- crushed pineapple (1 can)
- cream of coconut (1 can)
- milk (1 cup)
- heavy whipping cream (1 cup)
- white sugar (0.25 cup)
- toasted flaked coconut (1 tablespoon)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
- Stir yellow cake mix, eggs, water, and vegetable oil in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple. Pour batter into the prepared cake pan.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from oven.
- Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
- Whip cream in a mixing bowl with sugar, using an electric mixer, until whipped cream holds soft peaks. Frost top of cake with whipped cream and sprinkle with toasted coconut.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 503
- fat: 27 g
- sats: 12 g
- carbs: 64 g
- fibre: 1 g
- protein: 5 g
- salt: 0 g