Pineapple tres leches cake
Crushed pineapple canned in juice
8 oz, (1 can)
4 large, separated and at room temperature
2 large, at room temperature
Cream of tartar
Fat free evaporated milk
12 oz, (1 can)
Fat-free sweetened condensed milk
Fat free skim milk
Unsweetened coconut flakes
½ 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)