Island Cake Tropical Twist (Print Version)
# Ingredients:
→ Cake
01 -
6 eggs, large and brought to room temperature
02 -
12 ounces (3 sticks) of softened unsalted butter
03 -
1½ cups granulated sugar
04 -
2 teaspoons of baking powder
05 -
3½ cups of plain all-purpose flour
06 -
1 tablespoon of pure vanilla extract
07 -
1 teaspoon of coarse kosher salt
08 -
1½ cups of whole milk
→ Custard
09 -
1 whole large egg
10 -
3 yolks from large eggs
11 -
2 full cups of whole milk
12 -
½ cup white sugar, split in half
13 -
2 tablespoons plus 1½ teaspoons of cornstarch
14 -
1 tablespoon of softened unsalted butter
15 -
½ teaspoon and a pinch more of vanilla extract
→ Whipped Cream
16 -
1⅓ cups of chilled heavy cream
17 -
3 tablespoons of powdered sugar
→ Toppings
18 -
Sweetened shredded coconut, 1 cup
19 -
1 cup of small pineapple chunks (or drained crushed pineapple)
20 -
½ cup of maraschino cherries
21 -
¼ cup of pecan halves
# Instructions:
01 -
Get your oven warmed up to 350°F. Spray a big baking pan with nonstick spray. Soften the butter and eggs to room temp before starting.
02 -
Mix your flour with the baking powder. In another bowl, beat the butter, sugar, salt, and vanilla until smooth. Add eggs one after another. Switch between adding the dry ingredients and milk.
03 -
Pour the batter into the pan and level it out. Bake for 28–30 minutes until golden and a toothpick comes out without batter. Let it cool all the way through.
04 -
Combine the egg yolks, egg, sugar, and cornstarch in a bowl. Slowly mix in the heated milk, then stir on medium heat until it thickens. Add butter and vanilla. Place plastic wrap directly on top and chill.
05 -
Beat the heavy cream with powdered sugar and vanilla until firm peaks form.
06 -
Layer the cooled cake with custard, pineapple, and whipped cream. Give it the finishing touch by adding coconut, pecans, and cherries on top.
# Notes:
01 -
Let the butter and eggs reach room temp for cake success
02 -
Custard takes time to cool down properly