Island Coconut Cake (Print Version)
# Ingredients:
→ Cake
01 -
3 sticks (12 ounces) softened unsalted butter
02 -
6 large eggs at room temp
03 -
3½ cups regular flour
04 -
2 teaspoons baking powder
05 -
1½ cups white sugar
06 -
1 tablespoon pure vanilla extract
07 -
1 teaspoon kosher salt
08 -
1½ cups full-fat milk
→ Custard
09 -
3 large egg yolks
10 -
1 large whole egg
11 -
2 cups full-fat milk
12 -
½ cup white sugar, split
13 -
2 tablespoons plus 1½ teaspoons cornstarch
14 -
1 tablespoon softened unsalted butter
15 -
½ plus ⅛ teaspoon vanilla extract
→ Whipped Cream
16 -
1⅓ cups chilled heavy cream
17 -
3 tablespoons confectioners sugar
→ Toppings
18 -
1 cup tiny diced fresh pineapple (or strained crushed pineapple)
19 -
1 cup sweetened coconut flakes
20 -
½ cup bright red maraschino cherries
21 -
¼ cup whole pecans
# Instructions:
01 -
Warm up your oven to 350°F. Spray a big baking pan with non-stick spray. Let your butter and eggs sit out until they're not cold anymore.
02 -
Mix the flour and baking powder together. In another bowl, blend the butter, sugar, vanilla, and salt until light and airy. Drop in eggs one by one. Switch between adding your flour mix and milk.
03 -
Pour the mix into your pan. Cook for 28-30 minutes till it's golden and a toothpick stuck in comes out clean. Let it cool all the way.
04 -
Blend eggs with sugar and cornstarch. Slowly pour in warm milk, keep cooking till it gets thick. Stir in butter and vanilla. Put plastic wrap right on top and cool it down.
05 -
Whip your cold cream with the sugar and vanilla until firm peaks show up.
06 -
Spread custard first, then pineapple chunks, and top with whipped cream. Finish with coconut sprinkles, cherries, and pecan pieces.
# Notes:
01 -
Get all cake stuff to room temp first
02 -
Your custard needs cooling time