Island Delight Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 teaspoons baking powder
02 -
1 teaspoon kosher salt
03 -
6 large eggs, at room temperature
04 -
1½ cups granulated sugar
05 -
1 tablespoon vanilla extract
06 -
3 sticks (12 ounces) unsalted butter, softened
07 -
3½ cups all-purpose flour
08 -
1½ cups whole milk
→ Custard
09 -
1 large egg
10 -
½ cup granulated sugar, split in two portions
11 -
2 tablespoons plus 1½ teaspoons cornstarch
12 -
3 large egg yolks
13 -
½ plus ⅛ teaspoon vanilla extract
14 -
2 cups whole milk
15 -
1 tablespoon unsalted butter
→ Whipped Cream
16 -
3 tablespoons powdered sugar
17 -
1⅓ cups cold heavy cream
→ Toppings
18 -
1 cup sweetened shredded coconut
19 -
½ cup maraschino cherries
20 -
¼ cup pecan halves
21 -
1 cup fresh pineapple, diced finely (or well-drained crushed pineapple)
# Instructions:
01 -
Preheat your oven to 350°F. Spray a large baking pan with nonstick spray. Let the eggs and butter sit out to reach room temp.
02 -
Combine the baking powder and flour in a bowl. In another bowl, mix butter, sugar, salt, and vanilla until light and fluffy. Add eggs one by one, then alternate mixing in the flour blend and milk.
03 -
Pour the batter into your prepped pan. Bake for 28-30 minutes until golden, and a toothpick poked in the middle comes out clean. Cool completely before moving on.
04 -
Whisk eggs, sugar, and cornstarch together until smooth. Slowly mix in hot milk and cook until the custard thickens. Stir in butter and vanilla, then cover with plastic wrap laid directly on the surface to cool.
05 -
Whisk heavy cream, powdered sugar, and vanilla until the mixture holds stiff peaks.
06 -
Spread custard, pineapple, and whipped cream over the cake. Add coconut, pecans, and cherries on top to finish.
# Notes:
01 -
Let all cake ingredients reach room temp first.
02 -
The custard needs plenty of chilling time.