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Piña Colada Tres Leches Cake

Piña colada tres leches cake is a fluffy white cake soaked in a sweet milk mixture, then topped with whipped cream and toasted coconut. The result is a tropical, ultra-moist slice with creamy rum-and-pineapple flavor in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
rest 2 hours
Total Time 3 hours
Servings: 10 servings
Course: Dessert
Cuisine: Latin
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 5 large eggs separated
  • 0.75 cup granulated sugar
  • 0.25 cup coconut milk
  • 1 tsp vanilla extract
Soak & Topping
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 0.75 cup rum or pineapple juice
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 cup toasted coconut flakes
  • 0.5 cup fresh pineapple chunks

Equipment

  • 1 sheet pan

Method
 

Bake the white cake
  1. Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
  2. Whisk together all-purpose flour, baking powder, and salt. Make sure the dry ingredients are evenly combined.
  3. Beat egg yolks with granulated sugar until pale, about 3 minutes. This should look lighter and slightly thickened.
  4. Add coconut milk and vanilla extract to the yolk mixture. Mix just until smooth and incorporated.
  5. Fold the flour mixture into the yolks until no dry streaks remain. Keep the batter light and avoid overmixing.
  6. Beat the egg whites until stiff peaks form, then gently fold them into the batter. Stop as soon as the whites disappear to keep the cake fluffy.
  7. Pour the batter into the greased 9x13 baking dish. Bake for 30 minutes at 350°F, until the center springs back when touched.
Soak and chill
  1. In a bowl, combine sweetened condensed milk, evaporated milk, and rum or pineapple juice. Stir until smooth and evenly blended.
  2. Pierce the cooled cake all over with a fork. This creates pathways so the milk mixture soaks in evenly.
  3. Pour the milk mixture evenly over the top of the pierced cake. Wait until most of it absorbs into the surface.
  4. Refrigerate the cake for at least 2 hours. Chill until fully set and saturated, with a tender, sliceable texture.
Whip, top, and serve
  1. Whip heavy cream with powdered sugar until stiff peaks form. The topping should hold swirls or firm ridges.
  2. Spread or pipe the whipped cream onto the cooled cake. Aim for an even layer that covers the soaked surface.
  3. Top with toasted coconut flakes and fresh pineapple chunks. Finish with extra coconut for a visible tropical look.
  4. Serve chilled. Slice cleanly so the milk-soaked cake stays fluffy and cohesive.

Notes

For the best soak, pierce the cake while it’s completely cool so the milk mixture doesn’t run off the surface. Refrigerate uncovered only briefly, then cover and store in the fridge for up to 3 days (freezing is not recommended because whipped cream and soaked cake texture can change). If you want a lighter option, replace half the heavy cream with additional evaporated milk for the topping, and whisk until it still forms soft-to-stiff peaks.