Tropical Island Delight Cake (Print Version)
# Ingredients:
→ Cake
01 -
3 sticks (12 ounces) unsalted butter, room temperature
02 -
6 large eggs, room temperature
03 -
3½ cups all-purpose flour
04 -
2 teaspoons baking powder
05 -
1½ cups granulated sugar
06 -
1 tablespoon vanilla extract
07 -
1 teaspoon kosher salt
08 -
1½ cups whole milk
→ Custard
09 -
3 large egg yolks
10 -
1 large egg
11 -
2 cups whole milk
12 -
½ cup granulated sugar, divided
13 -
2 tablespoons plus 1½ teaspoons cornstarch
14 -
1 tablespoon unsalted butter
15 -
½ plus ⅛ teaspoon vanilla extract
→ Whipped Cream
16 -
1⅓ cups cold heavy cream
17 -
3 tablespoons powdered sugar
→ Toppings
18 -
1 cup fresh pineapple, diced small (or drained crushed pineapple)
19 -
1 cup sweetened shredded coconut
20 -
½ cup maraschino cherries
21 -
¼ cup pecan halves
# Instructions:
01 -
Heat oven to 350°F. Coat large baking pan with cooking spray. Bring butter and eggs to room temperature.
02 -
Whisk flour and baking powder. Beat butter, sugar, vanilla, and salt until fluffy. Add eggs one at a time. Alternate adding flour mixture and milk.
03 -
Spread batter in pan. Bake 28-30 minutes until golden and toothpick comes out clean. Cool completely.
04 -
Whisk egg mixture with sugar and cornstarch. Gradually add hot milk, cook until thickened. Add butter and vanilla. Chill with plastic wrap on surface.
05 -
Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
06 -
Layer custard, pineapple, and whipped cream on cake. Top with coconut, cherries, and pecans.
# Notes:
01 -
Use room temperature ingredients for cake
02 -
Custard needs time to chill