Pineapple Coconut Tres Leches Cake. A twist on the classic made with coconut milk, a layer of crushed pineapple and topped with toasted coconut!
*Store cake covered in refrigerator. Once the cake is thoroughly chilled, you should be able to cut pretty clean squares. Mine only chilled for about an hour, so my whipped cream was still a bit soft.
*The original recipe is all in weight measurements which is great if you have a scale because you won't need measuring cups. I've provided the traditional measurements that are as close as possible to the weight measurements.
*I actually thought the cake was best on day two, after the pineapple had time to soak up some of the moisture from the cake and topping. I had drained the pineapple very well and pressed it against the side of the strainer. I wanted to err on the side of drier so that there wouldn't be alot of added liquid on top of the cake. But it needed the moisture of the cake to rehydrate a bit.
*I just lightly sweetened my whipped cream because the dessert is already sweet. If you like a sweeter whipped cream, you can double the powdered sugar or add even more to taste.
*Make sure you thoroughly poke the cake. I like to use a fork and poke every half inch or so until the top of the cake is covered in tiny holes.
*For a more traditional tres leches, use half and half instead of coconut milk for the glaze, omit pineapple and toasted coconut.
*If you decide to add rum to the milk mixture and you use more than a tablespoon, just remove the same amount of milk mixture so that you end up with the same amount of total liquid.
*For the coconut, I bought the large, unsweetened flakes in the bulk aisle. I spread them on a foil lined baking sheet and toasted them in my toaster oven. They can burn quickly, so stay near the oven to watch them!
Recipe adapted from Food Network
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