How To Make Pineapple & Cherry Sponge with Coconut Rum Custard
Cakes are the quintessential dessert. They’re most popular as dessert for special celebrations like birthdays and weddings. Moreover, they’re also great for wrapping up meals with something nice and airy. Make your favorite cake with our amazing cake recipes! Go as rich and as decadent as you want with delectable chocolate cakes. Or, keep things simple with yummy cheesecakes. Our amazing cake recipes will win the hearts of any dessert connoisseur!
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup pineapple juice
- 1 cup diced pineapple
- 1/2 cup maraschino cherries, halved and drained
- For the coconut rum custard:
- 1 cup coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp coconut rum
- For garnish:
- Fresh pineapple slices
- Maraschino cherries
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the pineapple juice, starting and ending with the dry ingredients.
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Fold in the diced pineapple and halved maraschino cherries.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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In the meantime, prepare the coconut rum custard. In a saucepan, heat the coconut milk and whole milk over medium heat until steaming, but not boiling.
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In a bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
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Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens.
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Remove from heat and stir in the vanilla extract and coconut rum.
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Transfer the custard to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
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Allow the custard to cool in the refrigerator for at least 30 minutes.
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Once the sponge cake has cooled, remove it from the pan and transfer to a serving plate.
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Pour the coconut rum custard over the sponge cake.
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Garnish with fresh pineapple slices and maraschino cherries.
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Serve and enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 186mg
- Sodium : 270mg
- Total Carbohydrates : 67g
- Dietary Fiber : 2g
- Sugar : 45g
- Protein : 7g
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