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This heritage sweet treat has been in our family for over three decades. It brings together buttery cake with fruit-filled custard and fluffy whipped cream topping. It's so good for warm weather parties, giving you cool, tasty flavors and amazing texture with every mouthful.
After years of family baking, we've learned that good stuff and the right timing make all the flavors work together perfectly.
Key Ingredients
- For Cake:
- Unsalted Butter: Left out to soften (3 sticks)
- Large Eggs: Not cold from fridge (6)
- All-Purpose Flour: 3½ cups
- Whole Milk: Adds needed wetness
- Pure Vanilla Extract: Get a good one
- Granulated Sugar: For the sweet taste
- For Custard and Toppings:
- Fresh Pineapple: Canned works too
- Heavy Cream: For the fluffy top
- Sweetened Coconut: Gives nice bite
- Maraschino Cherries: Pretty decoration
- Pecan Halves: Adds crunch
Step-by-Step Guide
- 1. Cake Base Preparation:
- Put oven rack in the middle, warm to 350°F. Spray an 18x12-inch pan. Mix flour and baking powder together. Beat soft butter, sugar, vanilla, and salt till fluffy, about 4-5 minutes. Drop in eggs one by one, mixing well each time.
- 2. Cake Mixing:
- Put in flour mix and milk bit by bit, starting and ending with flour. Don't mix too much. Spread it all in your pan. Bake 28-30 minutes till it's golden and a toothpick comes out dry.
- 3. Custard Creation:
- Mix egg yolks, one whole egg, sugar, and cornstarch. Warm up milk and the rest of the sugar till bubbling. Slowly pour hot milk into egg mix while stirring. Put back in the pot, cook till thick. Add butter and vanilla. Cool it with plastic wrap touching the top.
- 4. Whipped Cream:
- Whip cold heavy cream, powdered sugar, and vanilla till it stands up on its own. Keep cold until you need it.
- 5. Assembly Process:
- Spread your cold custard on the cool cake. Add cut-up pineapple, then the whipped cream. Throw on coconut, put cherries and pecans around the edges.
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Keeping Fresh and Serving Ideas
Perfect Timing: Get parts ready ahead for quicker putting together. You can bake the cake a day early and make custard up to 2 days before. Whip the cream and put it all together just when you'll eat it for the best look. Keep the finished cake in the fridge for up to 3 days.
Great Drink Matches
- Fruity punch
- Coconut tea with ice
- Fresh cut fruit
- Hot or cold coffee
- Drinks with rum
- Cold milk
Taste Twists
Try these family changes:
- Chocolate base instead
- Add various tropical fruits
- Try almonds or walnuts
- Use cream cheese topping
- Make passion fruit filling
- Add rum to the cake
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Closing Thoughts
What makes this cake amazing is taking your time and being patient between layers. Don't rush anything, especially the cooling steps. You'll end up with an eye-catching sweet that brings island vibes to any party.
Frequently Asked Questions
- → Can I prep this early?
- Sure, put it together up to a day ahead and chill.
- → Is canned pineapple okay?
- Yep, just make sure it's drained and in its own juice.
- → Why use plastic wrap on custard?
- It stops a crusty layer from forming on top.
- → Can I bake it in a smaller pan?
- You can, but you'll need to tweak the bake time so it cooks through.
- → How do I store any leftovers?
- Pop them in the fridge, good for up to 3 days.