Tres Leches Piña Colada Cake
Ingredients
- 1 (15.25 ounce) box yellow cake mix without pudding
- 1 ¼ cups water
- 3 large eggs
- ⅓ cup vegetable oil
- 1 (8 ounce) can crushed pineapple, undrained
- 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 (Optional)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir together yellow cake mix, water, eggs, and vegetable oil in a large bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Stir in crushed pineapple until incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center of cake comes out clean or with moist crumbs, 30 to 40 minutes. Remove cake from the oven.
- Whisk together cream of coconut and milk in a medium bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
- Whip together heavy cream and sugar in a separate bowl using an electric mixer until soft peaks form. Frost the top of cake with whipped cream and sprinkle with toasted coconut.
Source
Original recipe: View Original