Dominican Wedding Cake (Pineapple Coconut Tres Leches Cake)

11/02/17
 
Just in time for the holidays, check out this luxurious recipe from our COTN Dominican-inspired cookbook!
Mouthwatering Dominican Wedding Cake
 
Tres leches cake, or “three milk cake,” is very popular in Latin America. What makes this cake so special? You bake a standard yellow cake and soak it in a tres leches mixture. The tres leches in this cake are sweetened condensed milk, evaporated milk, and coconut milk. Plus, there are layers of pineapple and fluffy cream cheese filling!
 
This recipe is decadent enough for a wedding, but no matter the occasion, it’s sure to be a hit.
 
Dominican Wedding Cake (Pineapple Coconut Tres Leches Cake)
 
Preparation time: 45 minutes
Inactive hours: 8 hours
Cooking time: 25 minutes
Serves: 12
 
Cake:
1 ½ c. plus 1 tbs. cake flour
1 tsp. baking powder
½ tsp. kosher salt
½ c. unsalted butter (1 stick), room temperature
1 c. sugar
5 large eggs, room temperature
1 ½ tsp. vanilla extract
 
Glaze:
1 (12 oz.) can evaporated milk
1 (14 oz.) can sweetened condescend milk
2 c. light coconut milk
 
Toppings:
2 (8 oz.) packages cream cheese
½ c. plus ¼ c. powdered sugar
¼ tsp. vanilla extract
1 (20 oz.) can crushed pineapple, drained
2 c. heavy whipping cream
Toasted coconut*
 
Directions
 
Making the Cakes
1. Preheat oven to 350 degrees F
 
2. Line two 9x13 metal pans with parchment paper; set aside (you will be making two cakes in order to stack them)
 
3. Whisk together cake flour, baking powder, and salt in a medium bowl; set aside
 
4. In a mixing bowl, using paddle attachment, beat butter and sugar on medium speed until fluffy (about 1 minute)
 
5. Add the eggs one at a time, mixing thoroughly after each addition
 
6. Add the vanilla, mix until well combined
 
7. Add the flour mixture in thirds and mix until just combined after each addition
 
8. Scrape bowl as necessary and do not overbeat
 
9. Transfer the batter to prepared pans and spread evenly; this will be a thin layer of batter
 
10. Bake for 18 to 20 minutes, until lightly golden
 
11. Place cakes on a cooling rack and allow to cool for 30 minutes
 
12. Poke the tops of the cakes all over with a fork; be thorough; any areas without enough holes will not absorb the glaze as well
 
13. Allow the cakes to cool completely
 
14. Make the glaze by combining the evaporated milk, sweetened condensed milk, and coconut milk in a liquid measuring cup
 
15. Whisk thoroughly to combine, then slowly pour the mixture over each cake
 
16. Cover and refrigerate cakes overnight
 
Assembly
1. The next day, most of the liquid should be absorbed by the cakes
 
2. In a small bowl, beat the cream cheese, ½ c. powdered sugar, and vanilla until light and fluffy
 
3. Carefully remove one cake and place it on a rectangular serving platter
 
4. Spread half of the cream cheese filling over the top of the cake; then spread a layer of pineapple (about half) on top of the cream cheese mixture
 
5. Place the second cake on top of the layer of pineapple
 
6. Spread the remaining cream cheese mixture on top of the second layer, then spread a layer of pineapple
 
7. Place the heavy whipping cream, ¼ c. powdered sugar, and vanilla into a mixing bowl
 
8. Using the whisk attachment, beat to stiff peaks
 
9. Spread the topping over the entire cake
 
10. Allow the cake to chill in the refrigerator until ready to serve
 
11. After the cake is chilled, sprinkle toasted coconut* over the top of the cake
 
*Melt 1 tbs. butter in a pan on the stove on medium heat; add ½ bag sweetened shredded coconut; stir to absorb the melted butter until the coconut turns a golden brown; remove to a paper towel. After the coconut cools, sprinkle it over the chilled cake
 

Hungry for more recipes like this one?

 

 

Get The COTN Cookbook: Recipes Inspired by the Dominican Republic by COTN partners Sheri and Brian Green!
 
This cookbook contains 50 recipes (including allergy-friendly options), which use ingredients available in the Dominican Republic.