Pina Colada Tres Leches Cakes
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 tsps
Baking Powder1 tsp
Kosher Salt5 large
Egg (separated)3 tbsps
Sugar1 cup
Milk1 tsp
Vanilla Extract2 cups
Heavy Cream3 cup
Cream Of Coconut1 cup
Flaked Coconut (toasted)Directions:
1
Watch how to make this recipe
2
Special equipment: twelve 8-ounce mason jars For the cake: Preheat the oven to 350 degrees F
3
Grease (with cooking spray) and flour a 12-cup muffin pan
4
Sift the flour, baking powder and salt into a large bowl
5
Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow
6
Stir in the milk and vanilla
7
Pour the egg yolk mixture over the flour mixture and stir very gently until combined
8
Beat the egg whites in a separate bowl with the mixer on high until soft peaks form
9
With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry
10
Fold the egg white mixture into the batter very gently until just combined
11
Spoon the batter into the cups of the muffin pan using a 1/3-cup measure
12
Bake the cakes until risen and lightly golden, 13 to 14 minutes
13
Allow to cool in the pan
14
For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher
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For the whipped cream: Whip the cream with the sugar until soft peaks form
16
To assemble: Use a serrated knife to slice each cake in half across the middle
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Place a cake half in the bottom of each 8-ounce mason jar
18
Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple
19
Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture
20
Top each cake with lots of whipped cream and toasted coconut
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Refrigerate until ready to serve
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Several hours is fine
23
The cooler the cakes, the better