Island Delight Cake (Print Version)
# Ingredients:
→ Cake
01 -
6 large eggs, at room temperature
02 -
3½ cups all-purpose flour
03 -
3 sticks (12 ounces) unsalted butter, softened
04 -
1½ cups regular sugar
05 -
2 teaspoons baking powder
06 -
1 teaspoon kosher salt
07 -
1 tablespoon vanilla extract
08 -
1½ cups whole milk
→ Custard
09 -
2 cups whole milk
10 -
3 large egg yolks
11 -
1 large egg
12 -
½ cup sugar, split in two
13 -
2 tablespoons and 1½ teaspoons cornstarch
14 -
½ plus ⅛ teaspoon vanilla extract
15 -
1 tablespoon unsalted butter
→ Whipped Cream
16 -
3 tablespoons powdered sugar
17 -
1⅓ cups chilled heavy cream
→ Toppings
18 -
1 cup shredded sweet coconut
19 -
¼ cup pecan halves
20 -
½ cup maraschino cherries
21 -
1 cup small pineapple chunks (or drained crushed pineapple)
# Instructions:
01 -
Preheat the oven to 350°F. Spray a big baking pan with nonstick spray. Get butter and eggs to room temperature beforehand.
02 -
Start by beating butter, sugar, vanilla, and salt until creamy. Mix in eggs individually. Stir flour and baking powder separately. Add the dry ingredients and milk in turns.
03 -
Pour the mixture into the pan. Bake for 28-30 minutes until a toothpick comes out clean and the surface looks golden. Let it cool fully.
04 -
Combine the eggs, sugar, and cornstarch. Slowly mix in hot milk and cook until it thickens. Add butter and vanilla. Cover with plastic wrap touching the surface and cool it in the fridge.
05 -
Whip heavy cream together with powdered sugar and vanilla until it forms stiff peaks.
06 -
Spread the custard over the cake, then layer pineapple and whipped cream on top. Sprinkle with coconut, cherries, and pecans.
# Notes:
01 -
Make sure ingredients are at room temp for cake
02 -
Chill the custard completely before use