Pineapple Cake With Coconut Custard Recipe

Name: Pineapple Cake With Coconut Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 oz) pineapple slices in juice, drained; 1/3 cup packed light brown sugar; 8 tbsp (1 stick) butter, at room temperature; 1 cup granulated sugar; 2 None eggs, at room temperature; 1/3 cup self-rising flour, sifted; 1/3 cup milk; 1 cup coconut milk; 1 cup heavy cream; 1 tsp vanilla extract; 4 None egg yolks; 1 tbsp cornstarch

Servings: persons

1 can (15 oz) pineapple slices in juice, drained
1/3 cup packed light brown sugar
8 tbsp (1 stick) butter, at room temperature
1 cup granulated sugar
2 None eggs, at room temperature
1/3 cup self-rising flour, sifted
1/3 cup milk
1 cup coconut milk
1 cup heavy cream
1 tsp vanilla extract
4 None egg yolks
1 tbsp cornstarch

1
Preheat the oven to 350u00b0F. Grease an 8-inch tube pan.
2
Cut pineapple slices in half. Sprinkle brown sugar into bottom of prepared pan. Arrange pineapple slices, just touching, on the sugar.
3
Beat butter and 1/2 cup of the granulated sugar in a medium bowl with an electric mixer on medium speed until light and creamy. Add whole eggs, 1 at at time, beating after each addition. Fold in sifted flour and milk until well blended. Carefully spread batter over pineapple. Smooth top.
4
Bake for 35-40 mins or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack..
5
For the custard, place coconut milk, cream and vanilla extract in a small saucepan on medium heat. Simmer, stirring for 5 mins or until hot (do not boil). Remove from heat.
6
Whisk egg yolks, cornstarch and the remaining 1/2 cup sugar in a medium bowl until well blended. Gradually whisk in hot milk mixture.
7
Return custard to saucepan on low heat. Cook, stirring constantly, for 15 mins or until custard thickens and coats the back of a metal spoon (do not boil). Serve the custard warm or cold with the pineapple cake.

1038

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can (15 oz) pineapple slices in juice, drained, 1/3 cup packed light brown sugar, 8 tbsp (1 stick) butter, at room temperature, 1 cup granulated sugar, and more.

Yes, Pineapple Cake With Coconut Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Cake With Coconut Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions