Tres Leches Pina Colada Cake recipe
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Ingredients
- 1 (18.25 ounce) box yellow cake mix without pudding 3 eggs 1 ¼ cups water ⅓ cup vegetable oil 1 (8 ounce) can crushed pineapple 1 (15 ounce) can cream of coconut 1 cup milk 1 cup heavy whipping cream ¼ cup white sugar 1 tablespoon toasted flaked coconut, or as desired
Nutrition Info
- 503.4 caloriescarbohydrate: 63.8 gcholesterol: 76.2 mgfat: 26.5 gfiber: 0.7 gprotein: 4.6 gsaturatedFat: 11.9 gservingSize: -sodium: 337.2 mgsugar: 48 gtransFat: : -unsaturatedFat: : -
Directions Tres Leches Pina Colada Cake
Directions
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Preheat 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.