Piña Colada 3 Milk Cake

Alejandra Cota
Bake and decorate this delicious soft and fluffy cake, soaked with a mix of 3 milk piña colada, made with evaporated milk, coconut cream, and pineapple juice with a fun touch of rum. It's topped with a coconut and cream cheese frosting, it's spectacular.
Reviewed by Editorial Team of Kiwilimón
4.4
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Ingredients
12
Servings
  • 2 1/8 sticks butter, for the cake
  • 3/4 cups sugar, for the cake
  • 1/2 cups condensed milk, for the cake
  • 5 eggs, for the cake
  • 3/4 cups flour, sifted, for the cake
  • 1 teaspoon baking powder, for the cake
  • 1/2 cups evaporated milk, for 3 milks
  • 1/2 cups coconut milk, for 3 milks
  • 1/2 cups coconut cream, for 3 milks
  • 1/2 cups pineapple juice, for 3 milks
  • 1/2 cups rum, for 3 milks
  • 1/2 cups coconut cream, for frosting
  • 1/4 cups whipping cream, for frosting
  • 190 grams cream cheese, for frosting
  • shredded coconut, and toasted, for decoration
  • pineapple, cut into triangles, for decoration
  • maraschino cherry, for decoration
Preparation
50 mins
30 mins
Low
  • Preheat the oven to 180° C.
  • Add the butter and sugar to the mixer until perfectly creamed, add the condensed milk and the egg one by one, slowly add the sifted flour with the baking powder. Mix until you obtain a homogeneous mixture. Add the mixture to a greased and floured baking dish.
  • Bake for 30 minutes until you have a fluffy cake. Place the cake on a rack, cool the cake. Set aside.
  • In a bowl, add the ingredients for the 3 milks, mix until you incorporate all the ingredients. Pour the 3 milks preparation over the cake to soak the bread, refrigerate.
  • In a bowl, beat the ingredients for the frosting until enough air is incorporated to double its volume.
  • Cover the cake with whipped cream, decorate with pineapple and cherries, cut, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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