Recipe

Piña Colada Tres Leches Cake

Servings: 8-10
Prep Time: 30 minutes
Bake Time: 35-40 minutes
Chill Time: 4 hours

Ingredients:

For the Pineapple layer:
● 3⁄4 whole fresh pineapple (cut into rings or half-moons)
● 2 tablespoons date syrup
● 1 tablespoon lime juice
● 1⁄4 teaspoon cinnamon
For the Cake:
● 2 cups medjool dates, pitted
● 1 1⁄4 cups light coconut milk (warmed)
● Cooking spray (for pan)
● 1 1⁄4 cups whole wheat cake flour (or sifted white whole wheat flour)
● 1⁄2 teaspoon baking powder
● 1⁄2 teaspoon baking soda
● 1⁄4 teaspoon salt
● Zest of 1 lime
● 2 large eggs
● 2⁄3 cup olive oil
● 1 teaspoon vanilla extract

For the Tres Leches Soak:
● 3⁄4 cup light coconut milk (canned, not full-fat)
● 3⁄4 cup pureed pineapple
For the Whipped Topping:
● 1⁄2 cup aquafaba (liquid from a can of unsalted chickpeas)
● 1⁄4 teaspoon cream of tartar
● 2 tablespoons powdered sugar
● 1⁄2 teaspoon vanilla extract
● Luxardo cherries (optional)

Instructions:

1. Make the Pineapple Upside-Down Layer:
   Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line
   the bottom with parchment paper.
   In a small bowl, whisk together date syrup, lime juice, and cinnamon.
   Arrange the pineapple slices in a single layer on the bottom of the cake pan.
   Drizzle the date syrup mixture over the top. Reserve remaining pineapple for
   the soak.
2. Bake the Date-Sweetened Cake:
   Place pitted dates in a bowl and cover with hot coconut milk. Soak for 10 minutes.
   Blend the dates and coconut milk until smooth (about 15 seconds). Add eggs,
   olive oil, and vanilla extract and blend again until just combined.
   In a medium bowl, whisk together whole wheat cake flour, baking powder, baking soda, salt, and lime zest.
   Pour the date mixture into the dry ingredients and gently fold until just combined and no dry spots remain.
   Carefully pour the batter over the pineapple slices in the cake pan, spreading evenly.
   Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
   Cool in the pan for 10 minutes, then invert the cake onto a large rimmed plate while still warm, peeling off the parchment paper.
3. Soak with Tres Leches Mixture:
   Blend In a bowl, whisk together light coconut milk, and pureed pineapple.
   Using a fork or skewer, gently poke holes all over the cake. Slowly pour the coconut milk mixture over the top, letting it soak in.
   Cover and refrigerate for at least 4 hours (or overnight).
4. Make the Aquafaba Whipped Cream:
   In a clean, grease-free bowl, beat the aquafaba and cream of tartar using a hand mixer on high speed until soft peaks form (3-5 minutes).
   Gradually add the powdered sugar, followed by vanilla extract. Continue whipping until stiff peaks form (another 3-5 minutes).
   Chill until ready to use.
5. Assemble & Serve:
   Top the soaked cake with aquafaba whipped cream.
   Sprinkle with toasted coconut and cherries if you like!
   Slice and serve chilled!