Pin it
Our family's been making this heavenly tropical cake for over 35 years. The buttery cake layers blend perfectly with the fruit-filled custard and fluffy whipped cream on top. It's a real crowd-pleaser at summer parties, giving you both cool refreshing flavors and amazing texture with every forkful.
We've learned after years of family baking that using good ingredients and watching your timing carefully really brings out all the flavors.
Key Ingredients
- For Cake:
- Unsalted Butter: Softened (3 sticks)
- Large Eggs: Softened to room temp (6)
- All-Purpose Flour: 3½ cups
- Whole Milk: Adds softness
- Pure Vanilla Extract: Get a good one
- Granulated Sugar: For the sweet taste
- For Custard and Toppings:
- Fresh Pineapple: Canned works too
- Heavy Cream: For the topping
- Sweetened Coconut: Adds nice bite
- Maraschino Cherries: For decoration
- Pecan Halves: For some crunch
Step-by-Step Guide
- 1. Cake Base Preparation:
- Put your oven rack in the middle, warm it to 350°F. Spray an 18x12-inch pan with cooking spray. Mix up your flour and baking powder. Beat the soft butter, sugar, vanilla, and salt until it's fluffy and light, about 4-5 minutes. Add your eggs one by one, mixing well after each one.
- 2. Cake Mixing:
- Switch between adding your flour mix and milk three times, starting and finishing with flour. Only mix until everything comes together. Spread it out in your pan. Bake about 28-30 minutes until it turns golden and a toothpick comes out clean.
- 3. Custard Creation:
- Mix egg yolks, one whole egg, sugar, and cornstarch. Get your milk and the rest of your sugar hot until boiling. Slowly pour hot milk into your egg mix while stirring. Put it back on the stove and cook until thick. Mix in butter and vanilla. Cover the surface with plastic and cool it down.
- 4. Whipped Cream:
- Whip your cold heavy cream with powdered sugar and vanilla until it forms firm peaks. Keep it in the fridge until you're ready.
- 5. Assembly Process:
- Spread your cold custard over the cooled cake. Add chopped pineapple on top, then cover with whipped cream. Scatter coconut all over, put cherries and pecans around the edges.
Pin it
Keeping and Serving Tips
Timing It Right: Make different parts ahead to save time. You can bake the cake a day before; the custard stays good in the fridge for up to 2 days. Do the whipped cream and put it all together just before serving for the best look. The finished cake will keep in your fridge for up to 3 days.
Great Drink Matches
- Fruity punch
- Iced coconut tea
- Plate of fresh fruits
- Hot coffee
- Drinks with rum
- Cold glass of milk
Tasty Twists
Try these family-friendly changes:
- Chocolate base instead
- Combo of island fruits
- Try different nuts
- Top with cream cheese
- Passion fruit filling
- Cake soaked in rum
Pin it
Pin it
Closing Thoughts
What makes this cake so amazing is taking your time with each step and being patient between layers. Don't rush cooling things down. You'll end up with an impressive dessert that brings the taste of the tropics to any party.
Frequently Asked Questions
- → Can I prepare this beforehand?
- Definitely, you can put it together up to 24 hours early and keep it in the fridge.
- → Is canned pineapple okay to use?
- Sure thing, just grab some drained crushed pineapple packed in 100% juice.
- → Why put plastic wrap on the cooling custard?
- Touching the surface stops that weird film from forming while it cools down.
- → Can I switch to a different sized pan?
- You'll need to change your baking time if using another pan size to make sure it's fully cooked.
- → How long do leftovers last?
- They'll stay good in the fridge for about 3 days.