A luscious sponge sheet cake soaked in milk and flavored with pineapple, coconut, and rum— a piña colada treat to whisk me back to the beach in Mexico.
Coming home from Mexico was extremely hard. The week we spent on the Riviera Maya was the best vacation in recent memory and I wish it could have lasted a year.
I wish I was still there on the beach, with a margarita in hand.
We took the toddler with us and joined Steve’s folks at a resort just south of Cancun. The 5 of us had a blast sampling beaches and food up and down the coast.
We did everything, and nothing, in that week. We binged on guacamole, snoozed in the sun, danced in the waves, sipped on cold drinks, visited ruins, and snorkeled amongst tropical fish. It was low key, relaxing, and just what I needed.
My only regret? Not enjoying a true piña colada while I was there. We had a bottle of coconut rum that disappeared far too quickly, but I didn’t get my pretty cocktail topped with a wedge of pineapple and maraschino cherry.
So here it is… in a cake. For all of us to enjoy.
Taking boozy drinks and turning them into desserts is always a good idea if you ask me, and tres leches cake seemed like a recipe ready to team up with a tropical cocktail.
Tres leches cake is a Mexican dessert made by soaking a simple cake in 3 different kind of milks— sweetened condensed milk, evaporated milk and heavy cream. I swapped the heavy cream for coconut milk; and chunks of pineapple, a few splashes of rum, and toasted coconut completed the piña colada ensemble.
The cake is rich and moist, and perfect for cinco de mayo, a summer party, or even just a weeknight treat. It’s not quite the same as sipping a piña colada on the beach, but it’s a not-too-distant second and I’ll take it.
You may also like these posts:
This page contains affiliate links, which provide me a small percentage of all purchases made through them.