Cakes and Pastries Recipes - Coconut and Pineapple Cake with Custard Recipe

Ingredients

Serves 6:

• 3 eggs

• 1 1/2 oz (100 g) sugar

• 6fl oz (180 ml) crème fraiche

• 7 oz (200 g) flour

• 1/3 lb (150 g) grated coconut

• 1 packet of baking powder

• 2 3/4 oz (80 g) butter

• 1 Victoria pineapple

Orgeat custard:

• 2 cups (500 ml) milk

• 1 vanilla pod

• 1 cup (250 ml) orgeat

• 8 egg yolks

• 3 1/2 oz (100 g) sugar

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Method:

1. Preheat the oven to 320°F/160°C.

2. Beat together the eggs and the sugar. Combine with the flour, coconut, and baking powder.

3. Add the butler, softened, and crème fraiche. Grease a pan generously. Pour the batter into the pan and lay on half-moon slices of cut pineapple. Bake for 55 min.

4. During this time, prepare the orgeat custard: pour the milk into a thick-bottomed pan; add the split vanilla pod and orgeat. Bring to a boil and let it boil for 1 minute. Reduce to low heat and allow the vanilla to steep for 3 minutes.

5. In a bowl, beat the yolks together with the sugar, adding it slowly, until the mixture turns creamy. Discard the vanilla pod and pour the milk slowly into the creamy egg-sugar mixture.

6. Pour the batter in a saucepan. Cook, stirring frequently, not allowing the mixture to boil, until the cream thickens.

7. Strain the custard. Chill immediately.

8. To serve, cover a plate with custard and place a piece of cake in its center.