Tres Leches Pina Colada Cake Recipe -
Tres Leches Pina Colada Cake Recipe
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Tres Leches Pina Colada Cake

Recipe by  

"This easy cake is made in the style of a tres leches cake but with pina colada flavor."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan.
  2. 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.
  3. 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.
  4. Whisk cream of coconut with milk in a bowl until smooth; pour mixture over hot cake. Allow cake to cool thoroughly.
  5. 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.
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  • Cook's Note:
  • Make sure you use cream of coconut, not coconut milk or coconut juice. It is usually found with the alcoholic beverages, as it is used to make pina colada drinks.

Reviews More Reviews

Most Helpful Positive Review
May 07, 2012

I was a little apprehensive about trying this cake. I usually don't favor Tres Leches cake, as it is usually to wet for my taste. This recipe sounded promising and I found that it was perfectly moist, with the right amount of sweetness. The flavor of the cake is on the delicate side so if you are looking for an intense pina colada flavor, or something that is very sweet this cake isn't it. Otherwise enjoy!

Most Helpful Critical Review
Aug 25, 2015

This was okay. Won't make again. I realize it's a Tres Leche cake but it's just too wet for us. Recommend using only half the amount of coconut cream on top. Extremely hard to find coconut cream these days so I wouldn't be likely to try this again anyway.


22 Ratings

Jun 05, 2012

Everyone that tried it, loved it. Next time, we are going to add some rum to it. Loved the whipped topping, made it a lighter-tasting cake.

Mar 24, 2013

Love this cake! I am not a fan of traditional tres leche cake. It is just too wet. This cake is moist and light and delicious! I made it last week for my family. They loved it. I want to make it again but I'm having trouble finding cream of coconut! I wish I remember where I bought it before.

Mar 12, 2015

Ok so I reviewed this a few months ago and I said I added some sweetened condensed milk to sweeten up the milk & coconut cream bcuz the coco cream was not sweet at all. Today I made the cake again and this time decided to use Goya brand coconut cream and it's sweet! So there's sweet coconut cream and unsweetened coconut cream...never knew that until today! Hope this helps!

Mar 01, 2013

Everyone that tried this cake, LOVED it (even people who claim to NOT like cake)! It is not too sweet and not too wet for my liking...just perfect. But, as other reviewers have done, I also used about 1/4 of a cup of toasted coconut on top. Thanks for a great recipe!

Jun 06, 2012

A really moist, light, not over-whelmingly sweet but sweet enough to hit the spot. Really simple to make. Everyone one loved it and had at least two pieces, even people who claimed not to like coconuts could not resist seconds.

Jul 08, 2013

My family loved it. I added coconut to the batter, used apple sauce instead of oil, and cut down the water to 1 cup. Also used light cool whip instead of whipping the cream myself.


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  • Calories
  • 503 kcal
  • 25%
  • Carbohydrates
  • 63.8 g
  • 21%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 337 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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