Name: Pineapple cake with coconut custard
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 10
Ingredients: 440 gram can pineapple slices in juice, drained; 1/3 cup firmly packed brown sugar; 125 gram butter, at room temperature; 1/2 cup caster sugar; 2 eggs, at room temperature; 1 1/4 cup self-raising flour; 1/3 cup milk; Coconut custard; 1 cup coconut milk; 1 cup cream; 1 teaspoon vanilla essence; 4 egg yolks; 1 tablespoon cornflour; 1/3 cup caster sugar

Ingredients

440 gram can pineapple slices in juice, drained

1/3 cup firmly packed brown sugar

125 gram butter, at room temperature

1/2 cup caster sugar

2 eggs, at room temperature

1 1/4 cup self-raising flour

1/3 cup milk

Coconut custard

1 cup coconut milk

1 cup cream

1 teaspoon vanilla essence

4 egg yolks

1 tablespoon cornflour

1/3 cup caster sugar

Method

Pineapple cake with coconut custard

1.Preheat oven to 180°C/160°C fan-forced. Grease and line base of a 6cm x 20cm (base diameter) ring pan.

2.Cut pineapple slices in half. Sprinkle brown sugar over base of prepared pan. Arrange pineapple, just touching, over sugar.

3.Using an electric mixer, beat butter and caster sugar in a medium bowl until light and creamy. Add eggs, one by one, beating after each addition. Stir in sifted flour and milk. Carefully spread mixture over pineapple. Smooth top.

4.Bake for 35-40 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool.

Coconut custard

5.Combine coconut milk, cream and essence in a small saucepan over moderate heat. Cook and stir for 5 minutes or until hot (don’t boil). Remove pan from heat.

6.Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Pour hot milk mixture over egg-yolk mixture, whisking constantly.

7.Return to pan over low heat. Cook, stirring constantly, for 15 minutes or until custard thickens and coats back of a metal spoon (don’t boil). Serve warm or cold with Pineapple Cake.

Line pan well so cake doesn’t stick. Coconut Custard: Makes 2 cups
Note

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Ingredients

Method

Pineapple cake with coconut custard

Coconut custard

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