Piña Colada Tres Leches Cake Food

PINA COLADA TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F. Generously grease a 9x13-inch baking pan and set aside.
• Combine the flour, baking powder, baking soda, and salt in a bowl and whisk together. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, or using a hand mixer, beat the egg yolks and sugar on medium high speed about 5 minutes, until thick and pale yellow.
• Stir the pineapple juice, vanilla and rum in on low speed. Add the flour mixture and gently fold in.
• In a clean mixing bowl, beat the egg whites and cream of tartar on medium high speed until soft peaks form. Very gently fold the egg whites into the batter in 3 additions - don't worry if there are a few white streaks. Stir in half of the crushed pineapple.
• Pour the batter into the prepared baking pan. Spread the remaining pineapple on top of the batter.
• Bake until the cake is golden and the center bounces back when touched gently, about 30 minutes. Let cool completely.
• In a medium bowl, combine the milks, vanilla and rum, whisking to combine.
• Use a skewer or fork to poke holes in the cake, reaching down to the bottom. Pour the milk mixture over the cake, being sure to soak the whole top. Cover and chill in the refrigerator for at least 3 hours, or overnight.
• Combine the heavy cream, sugar, vanilla and coconut extracts, and rum in the bowl of a stand mixer fitted with a whisk attachment. Whip until cream reaches soft-medium peaks.
• With a rubber spatula, spread the whipped cream over the top of the cake. Top with coconut chips, slices of pineapple and maraschino cherries.

TRES LECHES PINA COLADA CAKE

Steps:

• 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.

PIñA COLADA TRES LECHES CAKE

Steps:

• Preheat oven to 350°F. Generously grease a 9x13-inch baking pan.
• Combine the flour, baking powder, and salt in a bowl. Set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a stand mixer, beat the egg yolks and sugar on medium high speed until thick and pale in color, and falls in ribbons when you lift the whisk, about 5 minutes.
• Stir in the coconut milk, vanilla and rum. Gently fold in the flour mixture.
• In another mixing bowl (you can also transfer the batter to another bowl and clean the mixing bowl), beat the egg whites on medium high speed to soft peaks. Gently fold the egg whites into the rest of the batter in 3 additions. Stir in half of the pineapple chunks.
• Pour the batter into the prepared sheet pan. Sprinkle the remaining pineapple on top of the batter. Bake until cake is golden brown and the center bounces back when touched gently, about 30 minutes. Let cool completely.
• Combine the coconut milk, sweetened condensed milk and evaporated milk. Add the vanilla and rum.
• Use a skewer or fork to poles holes in the cake, pressing them all the way down to the bottom. Pour the leches mixture over the cake, careful to cover it all. Cover with plastic wrap and chill in the fridge for 3 hours or overnight (see Notes).
• Whip the heavy cream until it starts to thicken. Add the sugar and vanilla extract and whip to soft peaks. Spread the whipped cream on top of the cake. Top with the toasted coconut, slices of pineapple and maraschino cherries.
• Store leftovers in the fridge for up to 3 days.

PINA COLADA TRES LECHES CAKES

Steps:

• Preheat the oven to 350ºF. Grease (with cooking spray) and flour a 12-cup muffin pan.
• Sift the flour, baking powder and salt into a large bowl.
• 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. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
• Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
• Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
• Whip the cream with the sugar until soft peaks form.
• To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
• Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.