Pineapple cake with coconut custard

  • 10 mins preparation
  • 55 mins cooking
  • Serves 10
  • Print


Pineapple cake with coconut custard
  • 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


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

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