Can we just thank the person who created the wonderful combination of coconut and pineapple? I mean honestly, can you think of a better combination of fruit. Lately, I was really craving something coconutty. I've been seeing so many recipes of tres leches cakes so I decided to take it down the tropical route!!
For some reason, I wanted to challenge myself and make it eggless. I mean why limit yourself to eating only a few desserts because you can't eat eggs! So I started scourging the internet to find the perfect substitutes for eggs and fortunately they worked! Besides this cake being eggless, it tastes soooooo goooooood. Just ask my friends whom I gave some extra cake to, during lunch.
Such a perfect combination of soft and delicious milky soaked cake and then layered with the world's greatest COCONUT WHIPPED CREAM and hidden chunks of sweet and tangy fresh pineapple! YESSSSS!!! I could just make the whipped cream, throw in some pineapple and each the entire bowl there. Honestly, this coconut whipped cream is probably THE BEST thing ever but with the cake, ohhhmahhhgaaash.
There are a few things you need to know about making this cake especially because it's eggless!
Ok so you look at the recipe and you see me using box cake- yes box cake!! Because I was making it eggless, I wanted to make sure the rest of my ingredients were perfect so yes I used box cake. You can really use whatever white/ vanilla/ coconut sponge or regular cake mix/ recipe you know and then follow my steps to make it the perfect eggless cake. You can of course make this recipe with eggs but for my eggless friends out there, this recipe is for you!
Eggless Piña Colada Tres Leches Cake print
Author: Rachel’s Eats
*recipe based upon Betty Crocker Vanilla Cake Mix*
replace water with 1 1/4 cup buttermilk
replace eggs with 3/4 cups yogurt
1/3 vegetable oil
one whole fresh pineapple chopped
1 1/2 tbsp baking powder
1 1/2 tbsp vinegar
1 tsp coconut extract if desired
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1/2 cup whole milk
1/2 cup coconut milk
1 can cold coconut cream*
1/2 pint cold whipping cream
2 tbsp powdered sugar*
toasted flaked coconut
Preheat oven to package directions.
Put yogurt in a big mixing bowl and whip with a hand mixer for 2-3 minutes. Add oil, buttermilk, coconut extract (if using) and cake mix. In a separate small bowl, mix baking powder and vinegar. Add to bowl and mix according to package directions. Lastly, fold in a third of the amount of freshly chopped pineapple. Bake according to package directions.
Mix together all milks. Remove cake from oven and let cool for 15 minutes. While still in the pan, take a fork and poke several holes. Slowly pour over milk mixture. Keep in fridge for an hour.
In a stand mixture, add heavy whipping cream, coconut cream and powdered sugar. Whip to stiff peaks, set aside.
Remove cake from fridge, place on serving platter if desired. Add remaining two thirds of chopped pineapple on top. Spread on whipped cream. Sprinkle on coconut and dried pineapple.
By all means you can make this cake with eggs. Just because I am not the most confident with my baking skills, I opted for a cake mix. You don't have to use the same Betty Crocker one I used, base this recipe off your favorite vanilla/ coconut sponge cake. Just use this rule for eggless cakes- replace the liquid for buttermilk to make it light and fluffy, replace every egg for 1/4 cup yogurt, for every egg add half a tablespoon of baking powder and vinegar.
When buying coconut cream, make sure it clearly says on the can “Coconut CREAM”. Coconut milk will not work. The brand I used was a navy colored can called Savoy. Leave the can in the fridge over night and when you open the can, a whole layer of thick coconut cream should be at the top, scoop that out and discard the water or use it for something else. In total you should have around a cup of the cream, depending on the brand you might need to use multiple cans.
You can add more powdered sugar to the whipped cream to make it sweeter
Recipe By Rachel’s Eats at http://www.rachelseats.com/blog/eggless-pina-colada-tres-leches-cake
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Hey! My name is Rachel. I am a typical 16 year old high school student living in the bay area, California, loaded with academics, clubs, sports...and more stuff you are all probably familiar with. The not-so typical part of me is that I. LOVE. TO. COOK. learn more here!
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