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This beloved 35-year family treasure blends buttery cake with fruit-filled custard and fluffy whipped cream. It's the ultimate summer treat, bringing cool, refreshing flavors and amazing texture with every mouthful.
Our family's years of baking taught us that top-notch ingredients and getting the timing right makes all the flavors work together perfectly.
Key Ingredients
- For Cake:
- Unsalted Butter: At room temp (3 sticks)
- Large Eggs: Not cold (6)
- All-Purpose Flour: 3½ cups
- Whole Milk: Adds softness
- Pure Vanilla Extract: Good brand needed
- Granulated Sugar: For the sweet taste
- For Custard and Toppings:
- Fresh Pineapple: Canned works too
- Heavy Cream: For the topping
- Sweetened Coconut: Adds nice bite
- Maraschino Cherries: Pretty decoration
- Pecan Halves: For that crackle
Step-by-Step Guide
- 1. Cake Base Preparation:
- Put rack in oven middle, warm to 350°F. Spray an 18x12-inch pan. Mix flour and baking powder together. Beat the soft butter, sugar, vanilla, and salt till it's puffy and light, about 4-5 minutes. Drop in eggs one by one, mixing well after each.
- 2. Cake Mixing:
- Put in flour mix and milk three times, starting and ending with flour. Just mix until it comes together. Spread it out in your pan. Bake around 28-30 minutes till it's golden and a toothpick comes out clean when poked in.
- 3. Custard Creation:
- Mix egg yolks, whole egg, sugar, and cornstarch. Get milk and the rest of sugar hot till bubbling. Slowly pour hot milk into eggs while stirring. Put back in pan, cook till thick. Throw in butter and vanilla. Let it cool with plastic wrap touching the top.
- 4. Whipped Cream:
- Mix cold heavy cream, powdered sugar, and vanilla till it stands up in peaks. Keep in fridge till needed.
- 5. Assembly Process:
- Spread the cold custard on the cooled cake. Add chopped pineapple, then the whipped cream. Sprinkle coconut on top, put cherries and pecans around the sides.
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Keeping It Fresh
Timing Tips: Get stuff ready ahead for easy putting together. Bake cake a day early if needed; custard can sit in the fridge up to 2 days. Make the whipped cream and put it all together just before you'll eat it. The whole cake can stay good in your fridge for up to 3 days.
Drink Partners
- Fruity punch
- Coconut tea with ice
- Cut fresh fruits
- Hot or iced coffee
- Drinks with rum
- Cold glass of milk
Tasty Twists
Try these family-style changes:
- Brown chocolate base
- Many island fruits
- Switch the nuts
- Tangy cheese topping
- Fruity custard center
- Cake soaked in rum
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Closing Thoughts
This cake turns out best when you don't rush. Take your time with each part and don't skip the cooling steps. You'll end up with an amazing treat that brings vacation vibes to any get-together.
Frequently Asked Questions
- → Can I prep this earlier?
- Sure, just prep it a day ahead and refrigerate.
- → Is canned pineapple okay?
- Yep, go for crushed pineapple in 100% juice and drain it well.
- → What’s the deal with plastic wrap on custard?
- It keeps the top smooth and stops a thick layer from forming.
- → Can I try a different pan?
- Totally, just tweak baking time to match the new size.
- → How do I store leftovers?
- Pop them in the fridge, good for 3 days.