Name: Custard Cake with Caramelized Pineapple
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 1 (9 by 13-inch) pan
Cuisine: american
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; 1/2 cup butter; 3/4 cup dark brown sugar; 1 teaspoon vanilla extract; 1 1/2 cups fresh pineapple, diced

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:

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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Custard Cake with Caramelized Pineapple

Caramelized Pineapple:

Caramelized Pineapple:

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