Pineapple tres leches cake
- Total Time
This lightened-up cake is not quite as gooey as conventional versions, but it’s a fabulous desert for 6 SmartPoints value per serving. Serve it with a handful of fresh berries alongside each slice.
cooking spray2 spray(s)
cake flour2 cup(s)
baking powder2 tsp
table salt½ tsp
crushed pineapple canned in juice8 oz, (1 can)
egg(s)4 large, separated and at room temperature
canola oil⅓ cup(s)
egg white(s)2 large, at room temperature
cream of tartar½ tsp
fat free evaporated milk12 oz, (1 can)
fat-free sweetened condensed milk⅔ cup(s)
fat free skim milk½ cup(s)
unsweetened coconut flakes½ cup(s), toasted
- 1 Preheat oven to 350°F. Spray 9 x 13-inch baking pan with nonstick spray.
- 2 Whisk together flour, 1/2 cup sugar, the baking powder, and salt in medium bowl. Drain crushed pineapple, reserving 3 tablespoons juice. Combine pineapple and reserved juice, the egg yolks, and oil in large bowl; stir until mixed well. Add flour mixture; stir just until well blended.
- 3 With electric mixer on medium speed, beat 6 egg whites and cream of tartar in large bowl until soft peaks form when beaters are lifted. Increase speed to high. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form when beaters are lifted. With rubber spatula, stir about one quarter of beaten egg whites into batter to lighten. Gently fold in remaining whites just until no white streaks remain.
- 4 Scrape batter into pan; spread evenly. Bake until cake is golden brown and springs back when lightly pressed, about 45 minutes. Place cake in pan on wire rack and let cool completely.
- 5 Stir together evaporated milk, condensed milk, and fat-free milk in medium bowl. With wooden skewer, poke holes all over top of cooled cake. Spoon milk mixture evenly over top. Let cake stand until milk mixture is absorbed, about 15 minutes. Sprinkle with toasted coconut. Cover cake with plastic wrap and refrigerate at least 4 hours or up to overnight.
- Serving size: (1/24 of cake)