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This beloved family treat has been passed down for over three decades. The sunny cake mixes buttery softness with fruit-filled custard and fluffy cream topping. It's a hit at outdoor parties, bringing cool, tasty joy with every mouthful.
Our family bakers learned across the years that fresh stuff and watching the clock really brings all the tastes together just right.
Key Components
- For Cake:
- Unsalted Butter: Left out to soften (3 sticks)
- Large Eggs: Not cold from fridge (6)
- All-Purpose Flour: 3½ cups
- Whole Milk: Keeps everything moist
- Pure Vanilla Extract: Get the good stuff
- Granulated Sugar: Adds the sweet kick
- For Custard and Toppings:
- Fresh Pineapple: Canned works too
- Heavy Cream: For the fluffy top
- Sweetened Coconut: Gives nice bite
- Maraschino Cherries: Bright topping
- Pecan Halves: For that snap
Step-by-Step Guide
- 1. Cake Base Preparation:
- Put oven rack in the middle, warm to 350°F. Spray an 18x12-inch pan with cooking spray. Mix flour and baking powder together. Mix soft butter, sugar, vanilla, and salt until puffy and light, about 4-5 minutes. Drop in eggs one by one, mixing well after each one.
- 2. Cake Mixing:
- Switch between adding flour mix and milk three times, starting and ending with flour. Stir just enough to blend. Spread it all out in your pan. Bake around 28-30 minutes until it turns golden and a toothpick comes out dry.
- 3. Custard Creation:
- Stir egg yolks, whole egg, sugar, and cornstarch together. Get milk and the rest of your sugar hot until bubbling. Slowly pour hot milk into your egg mix while stirring. Put it back in the pot, cook until thick. Stir in butter and vanilla. Cool it with plastic wrap touching the top.
- 4. Whipped Cream:
- Whip cold heavy cream, powdered sugar, and vanilla until it stands up straight. Keep cold until you need it.
- 5. Assembly Process:
- Spread your cold custard on the cool cake. Add cut-up pineapple, then your whipped cream. Sprinkle coconut on top, put cherries and pecans around the sides.
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Keeping It Fresh
Smart Planning: Make your parts ahead for less stress. You can bake the cake a day early and the custard can sit in your fridge for up to 2 days. Whip your cream and put it all together right before you serve it. The whole cake stays good in your fridge for up to 3 days.
Tasty Drink Matches
- Fruity punch bowl
- Sweet coconut tea
- Bowl of cut fruits
- Hot or iced coffee
- Drinks with rum
- Cold glass of milk
Mix It Up
Try these family twists:
- Dark chocolate base
- Combo of island fruits
- Swap in your favorite nuts
- Layer of cream cheese
- Tangy passion fruit filling
- Cake soaked in rum
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Closing Thoughts
This cake turns out best when you don't rush things. Give each part the time it needs, especially when cooling. Be patient with the chilling steps. You'll end up with an amazing dessert that brings a taste of the tropics to your table.
Frequently Asked Questions
- → Can I prepare this in advance?
- Yes, put it together 24 hours ahead and chill in the fridge.
- → Is canned pineapple okay?
- Yes, just drain it well if it’s crushed and in juice.
- → What’s the point of covering the custard?
- The plastic wrap stops a thick layer from forming on top.
- → Can I bake it in another pan?
- You’ll need to tweak the bake time for your specific pan so it’s baked right.
- → What’s the best way to store leftovers?
- Keep it in the fridge and eat within 3 days.