Custard Cake with Caramelized Pineapple

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
1 (9 by 13-inch) pan
Level:
Intermediate

Ingredients
  • 3 1/2 cups mochiko ( rice flour)
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 5 eggs
  • 2 cups milk
  • 1 (16-ounce) can coconut milk
  • 1 teaspoon vanilla extract
  • 1 stick (1/2 cup) butter, melted
  • Caramelized Pineapples, recipe follows
Directions

Preheat oven to 350 degrees F.

In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake in preheated oven for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.

Caramelized Pineapple:

1/2 cup butter

3/4 cup dark brown sugar

1 teaspoon vanilla extract

1 1/2 cups fresh pineapple, diced

In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.


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