Toasted Coconut & Pineapple Custard Cakes
|Pinapple Juice||1/2 Cup|
|Flour||2 1/2 Cups|
|Crushed Pineapple||1/2 Cup|
|Vegetable Oil||1/3 Cup|
|Baking Powder||1 Tablespoon|
|Condensed Milk||1 Can|
|Toasted Coconut||3 Cups|
|Pineapple Juice||1/4 Cup|
Crispy and crunchy on the outside and creamy on the inside, this is a sweet tropical treat.
I originally found this recipe on Tastemade and I found their time and temperature was a little odd, so the cooking time may vary just check it after 25 minutes and then if it’s not cooked though, give it another 10 minutes and check with a clean skewer, keep cooking until it comes out clean.
I did not refrigerate mine like the recipe said too, and they were fine so if you don’t want to wait, go ahead.
- Make the cake by pre heating the oven to 375 degrees.
- Grease and flour a square baking pan.
- Whisk the Egg and Sugar together until smooth and a pale yellow color, add the Pineapple Juice, Milk & Oil and mix well.
- Add the Flour, Crushed Pineapple & Baking Powder. Mix and pour into the greased pan.
- Bake for 30-40 minutes or until a skewer/toothpick inserted into the center comes out clean.
- In a bowl add the Condensed Milk, Pineapple Juice. Zest the Lime and squeeze the juice into the Condensed Milk mixture along with the Lime zest, add enough Milk to smooth out the liquid so you can dip the Cake into it without it breaking, if the mixture is too thick it will crumble the Cake.
- When the Cake is cool remove it from the pan and cut into an even number of squares.
- Dip those squares one at a time into the Condensed Milk mixture, making sure to coat all sides then into the Toasted Coconut and gently roll to coat.
- Wrap each square in foil and refrigerate for 2 hours.
- Serve with Whipped Cream topped with Lime zest if you like.