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Our family's beloved 35-year tradition, this island-inspired treat features buttery sponge layers with fruit-filled custard and fluffy cream topping. It's the go-to dessert for warm-weather parties, offering cool, refreshing taste and amazing texture contrasts with each mouthful.
Our family bakers learned over the years that top-notch ingredients and watching your timing carefully will give you that just-right flavor balance.
Key Components
- For Cake:
- Unsalted Butter: Let sit until soft (3 sticks)
- Large Eggs: Not cold from fridge (6)
- All-Purpose Flour: 3½ cups
- Whole Milk: Adds needed moisture
- Pure Vanilla Extract: Good brand matters
- Granulated Sugar: Provides sweetness
- For Custard and Toppings:
- Fresh Pineapple: Canned works too
- Heavy Cream: For the topping
- Sweetened Coconut: Adds nice feel
- Maraschino Cherries: For decoration
- Pecan Halves: For that crunch factor
Step-by-Step Guide
- 1. Cake Base Preparation:
- Set your oven rack in the center, warm to 350°F. Spray an 18x12-inch baking dish. Mix flour and baking powder together. Use mixer to blend soft butter, sugar, vanilla, and salt until it's fluffy and pale, about 4-5 minutes. Put in eggs one by one, mixing well after each one.
- 2. Cake Mixing:
- Switch between adding flour mix and milk three times, starting and finishing with flour. Mix just enough to blend everything. Spread the batter evenly in your greased pan. Bake around 28-30 minutes until it's golden and passes the toothpick test.
- 3. Custard Creation:
- Mix egg yolks, whole egg, sugar, and cornstarch in a bowl. Heat milk with remaining sugar until bubbling. Slowly pour hot milk into eggs while stirring. Put mix back in pan and cook until thick. Stir in butter and vanilla. Cool with plastic wrap touching the surface.
- 4. Whipped Cream:
- Mix cold heavy cream, powdered sugar, and vanilla until it forms firm peaks. Keep in fridge until needed.
- 5. Assembly Process:
- Layer cooled custard on your cake base. Add chopped pineapple next, then spread whipped cream on top. Scatter coconut, then place cherries and pecans around the edges.
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Keeping and Serving Tips
Timing It Right: Get parts ready ahead for easy putting-together. You can bake the cake a day early and make custard up to 2 days before. Whip the cream and put everything together right before serving for best looks and taste. The finished cake stays good in the fridge for up to 3 days.
Tasty Companions
- Fruity punch drinks
- Coconut tea with ice
- Cut fresh fruits
- Hot coffee or shots
- Drinks with rum
- Cold fresh milk
Twist It Your Way
Try these family-friendly changes:
- Chocolate base instead
- Various tropical fruits
- Switch up the nuts
- Use cream cheese topping
- Try passion fruit filling
- Add rum to the cake
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Last Thoughts
What makes this cake so good is taking your time and being patient between steps. Don't rush things, especially the cooling parts. You'll end up with an amazing dessert that brings a taste of the tropics to your table, no matter what you're celebrating.
Frequently Asked Questions
- → Can I prep this early?
- Yep, put it all together a day ahead and store it chilled.
- → Is canned pineapple okay?
- Absolutely, just make sure to drain it and use one in 100% juice.
- → Why use plastic wrap on custard?
- It stops that thick skin from forming on top.
- → What if I use a smaller pan?
- You’ll need to tweak the baking time so it cooks evenly.
- → What's the best way to store leftovers?
- Keep them chilled, and they’ll stay fresh for up to three days.