| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for greasing the pan
- 1 cup all-purpose flour, plus more for flouring the pan
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 5 large eggs, separated
- 1 cup sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporated milk
- 3/4 cup heavy cream
- 3/4 cup cream of coconut
- 1/4 cup coconut-flavored rum, optional
- 1 pint (2 cups) heavy cream
- 3 tablespoons sugar
- One 15-ounce can crushed pineapple, chilled
- 1/2 cup toasted flaked coconut
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan.
- Sift the flour, baking powder and salt into a large bowl.
- Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure.
- Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan.
- For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher.
- For the whipped cream: Whip the cream with the sugar until soft peaks form.
- To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 624 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 1 g |
| Sugar | 58 g |
| Protein | 10 g |
| Cholesterol | 172 mg |
| Sodium | 220 mg |
Reviews
So delicious! I made this in a 9×13, instead of using jars. Sprinkled some pineapple in the batter as well as the frosting. Will make again.
Best tres leche cake I ever had!!
fabulous dessert! i’ve made it several times, and it is always a hit. i have assembled it in mason jars only once, usually serving it as a trifle…either way, it’s delicious!
Delicias el mejor❤️
For taste this recipe is five stars. I docked a star, because of the completely different yields. First, if you do the sponge cake properly, you will get 24 muffin size cakes. I doubled the recipe and ended up with 48 (I needed 24 desserts). I also had two cups of the milk mixture left over (I doubled that also, but 1-1/2 times would have been better). I ended up putting two cupcakes in each jar to make a more substantial dessert to fill the jar. A 4 oz jelly jar would be perfect for one cupcake cut in halves. Modifications: I chopped up fresh pineapple and mixed it with some brown sugar and rum and all juices from the pineapple. I reduced that until almost all of the liquid was cooked out. This had much better flavor than plain canned pineapple. I did two layers of pineapple. The recipe doesn’t say to do that, but I think that’s what she shows in her video. Lastly, since these were made the day before serving, I had to make a stabilized whipped cream by beating 4 oz room temp cream cheese and 1/2 cup powdered sugar together, then adding 1 cup of cream, softly whipped, and I threw in a little rum. The toasted coconut is added at the last minute. I love the convenience of using the jelly jars. Lids on top keep the desserts safe in a commercial kitchen and make it possible to transport the dessert in a cooler in case you’re going on a picnic!
Amazing!!!
Great desert served to my guests on our Duffy on our way to sightsee Huntington Harbor
They loved it, I got 18 muffins out the recipe I served them in the mason jars, just make sure it bakes the time stated on the recipe
Delicious! I ran low on pineapple so I would buy 2 cans next time, but everyone loved this dessert. I will definitely make it again and had people asking for the recipe.
Does anyone know how far in advance these can be made for an event?
Has anyone tried making this in a sheet cake pan, instead of individual mason jars?.