Piña Colada Tres Leches Cake

A traditional Mexican cake scented with the flavors of a pina colada cocktail - pineapple, coconut and rum.

Ingredients

    For the cake:
    1 1/2 cups (180 grams) all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    6 large eggs, separated
    1 cup (200 grams) granulated sugar
    1/2 cup (120 ml) unsweetened coconut milk
    1 teaspoon vanilla extract
    1 tablespoon rum
    1 cup (240 grams) pineapple, finely chopped (see Notes)
    For the leches:
    1 cup (237 ml) unsweetened coconut milk
    1/2 cup (120 ml) sweetened condensed milk
    1/2 cup (120 ml) evaporated milk
    1 teaspoon vanilla extract
    1 tablespoon rum
    For the whipped cream topping:
    1 1/2 cup (355 ml) heavy whipping cream
    1/4 cup (50 grams) granulated sugar
    1/2 teaspoon vanilla extract
    1 1/2 cup (130 grams) coconut, toasted (see Notes)
    Pineapple wedges, for garnish
    Maraschino cherries, for garnish



Instructions

    To make the cake:
    Preheat oven to 350 degrees 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.
    To make the leches:
    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).
    To make the topping:
    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. (completelydelicious.com)