Welcome to the world of Pineapple-Coconut Tres Leches Cake! A tropical twist on a classic dessert that will transport your taste buds to paradise.
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First, let's gather our ingredients. You'll need a can of crushed pineapple, coconut milk, evaporated milk, sweetened condensed milk, eggs, flour, sugar, and vanilla extract.
3.
Preheat your oven to 350°F. In a mixing bowl, combine 1 cup of flour, 1 teaspoon of baking powder, and a pinch of salt. In a separate bowl, beat 4 eggs and 1 cup of sugar until light and fluffy.
4.
Slowly add the dry ingredients to the egg mixture, mixing until well combined. Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5.
While the cake is baking, let's make the tres leches mixture. In a saucepan, combine 1 can of coconut milk, 1 can of evaporated milk, and 1 can of sweetened condensed milk. Heat over medium heat until well combined.
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Once the cake is done, let it cool for 10 minutes. Then, using a fork, poke holes all over the cake. This will allow the tres leches mixture to soak into the cake and make it extra moist and delicious.
7.
Slowly pour the tres leches mixture over the cake, making sure to cover the entire surface. Let the cake sit for 30 minutes to absorb all the liquid.
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Now it's time for the pineapple topping! In a small saucepan, heat 1 cup of crushed pineapple with 1 tablespoon of sugar until it thickens. Spread the pineapple mixture over the top of the cake.
9.
For an extra tropical touch, sprinkle shredded coconut over the pineapple topping. Now, let the cake chill in the fridge for at least 2 hours before serving.
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And there you have it, a mouthwatering Pineapple-Coconut Tres Leches Cake that will have everyone asking for seconds. Enjoy this delicious dessert and share the recipe with your friends and family!