If you like piña coladas … bake this cake and escape.A combination of the coconut-packed cocktail and the milk-soaked tres leches cake, this cake recalls the delights of happy hour on the beach.Feel free to omit the rum in the soaking liquid to create a mocktail version.

Piña Colada Tres Leches Cake   Makes 1 (9-inch) cake Ingredients 5 large eggs (250 grams), separated and room temperature 1 cup (200 grams) plus 1 tablespoon (12 grams) granulated sugar, divided 1 cup (240 grams) full-fat unsweetened coconut milk (see Notes), divided 1 tablespoon (15 grams) water, room temperature ⅓ cup (98 grams) plus 1 teaspoon (7 grams) cream of coconut (see Notes), divided 1 cup (125 grams) all-purpose flour ¼ cup (30 grams) coconut flour 1¼ teaspoons (6.25 grams) baking powder 1 teaspoon (2.25 grams) kosher salt, divided ¼ teaspoon cream of tartar ⅔ cup (203 grams) sweetened condensed milk 2⅓ cups (560 grams) cold heavy whipping cream 4 tablespoons (48 grams) white rum (optional) 1 cup (242 grams) very finely chopped fresh or canned pineapple (see Notes), very thoroughly drained Garnish: lightly toasted unsweetened coconut flakes Instructions Preheat oven to 350°F (180°C).Butter a 9-inch round cake pan.Line bottom of pan with parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks and ½ cup (100 grams

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