Tres Leches Pina Colada Cake

admin 26/04/20 Recipes





Yield

1 9x13-inch cake

Prep Time

15

Cook Time

30



Ingredients

1 (18.25 ounce) box: yellow cake mix without pudding

3: eggs

1 1/4 cups: water

1/3 cup: vegetable oil

1 (8 ounce) can: crushed pineapple

1 (15 ounce) can: cream of coconut

1 cup: milk

1 cup: heavy whipping cream

1/4 cup: white sugar

1 tablespoon: toasted flaked coconut, or as desired


Directions

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.


Nutrition

Calories: 503 kcal

Carbohydrates: 63.8 g

Cholesterol: 83 mg

Fat: 26.5 g

Fiber: 0.7 g

Protein: 4.6 g

Sodium: 337 mg



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