Coconut-Pineapple Tres Leches Cake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A moist sponge cake soaked in a tropical blend of three milks with coconut and pineapple notes, topped with whipped cream and toasted coconut. This latin american-inspired desserts ready in about 50 minutes layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4, separated large eggs
• 1 cup, divided granulated sugar
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup, toasted unsweetened shredded coconut
• 1/2 cup canned crushed pineapple (drained)
• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup coconut milk (canned)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. Step 2: In a medium bowl, whisk together 1 cup all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt; set aside.
3. Step 3: In a large bowl, beat 4 large egg yolks with 1/2 cup granulated sugar using an electric mixer on medium speed until pale and thick, about 3 minutes. Stir in 1/3 cup whole milk and 1 tsp vanilla extract.
4. Step 4: Gently fold the dry ingredients into the egg yolk mixture until smooth.
5. Step 5: In a separate clean bowl, beat 4 large egg whites until soft peaks form. Gradually add remaining 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
6. Step 6: Carefully fold the egg whites into the batter in three additions, preserving as much air as possible.
7. Step 7: Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
8. Step 8: While cake bakes, toast 1/2 cup unsweetened shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes; set aside.
9. Step 9: In a bowl, combine 1/2 cup sweetened condensed milk, 1/2 cup evaporated milk, 1/2 cup canned coconut milk, and 1/2 cup drained crushed pineapple.
10. Step 10: When cake is done, remove from oven and let cool slightly for 10 minutes. Poke holes all over the cake using a fork, then slowly pour the milk mixture evenly over the cake allowing it to absorb.
11. Step 11: Refrigerate the cake for at least 4 hours or overnight.
12. Step 12: Before serving, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar until soft peaks form. Spread over the top of the cake and sprinkle with toasted coconut.