Island Cake Tropical Treat (Print Version)
# Ingredients:
→ Cake
01 -
1½ cups whole milk
02 -
1 tablespoon vanilla extract
03 -
3½ cups all-purpose flour
04 -
3 sticks (12 ounces) unsalted butter, softened
05 -
2 teaspoons baking powder
06 -
1½ cups sugar
07 -
1 teaspoon kosher salt
08 -
6 large eggs, softened
→ Custard
09 -
½ cup sugar, split in two portions
10 -
½ plus ⅛ teaspoon vanilla extract
11 -
2 tablespoons and 1½ teaspoons cornstarch
12 -
2 cups whole milk
13 -
1 tablespoon butter
14 -
3 large egg yolks
15 -
1 whole egg
→ Whipped Cream
16 -
1⅓ cups chilled heavy cream
17 -
3 tablespoons powdered sugar
→ Toppings
18 -
¼ cup whole pecans
19 -
1 cup shredded sweetened coconut
20 -
1 cup diced fresh pineapple or canned, drained
21 -
½ cup maraschino cherries
# Instructions:
01 -
Turn oven to 350°F and spray a large pan with non-stick coating. Let butter and eggs warm up to room temperature.
02 -
Mix together the flour and baking powder in one bowl. In another, beat the butter, sugar, vanilla, and salt until it’s fluffy. Add one egg at a time, then switch between adding the dry ingredients and milk.
03 -
Pour the batter into the prepped pan and bake for about 28-30 minutes, until the surface is golden and a toothpick slides out clean. Cool it down completely.
04 -
Blend the eggs with sugar and cornstarch. Slowly stir in warmed milk and cook until thick. Mix in butter and vanilla, then chill with plastic over its top.
05 -
Whip cold cream together with powdered sugar and vanilla until it stands in stiff peaks.
06 -
Layer the cake with custard, then pile on pineapple and whipped cream. Sprinkle the top with coconut, cherries, and pecans.
# Notes:
01 -
Let cake ingredients reach room temperature for best results
02 -
Custard takes time to cool, plan ahead