Pineapple Cake With Coconut Custard - cooking recipe

Ingredients

1 can (15 oz) pineapple slices in juice, drained
1/3 cup packed light brown sugar
8 tbsp (1 stick) butter, at room temperature
1 cup granulated sugar
2 None eggs, at room temperature
1/3 cup self-rising flour, sifted
1/3 cup milk
1 cup coconut milk
1 cup heavy cream
1 tsp vanilla extract
4 None egg yolks
1 tbsp cornstarch

Preparation

Preheat the oven to 350\u00b0F. Grease an 8-inch tube pan.
Cut pineapple slices in half. Sprinkle brown sugar into bottom of prepared pan. Arrange pineapple slices, just touching, on the sugar.
Beat butter and 1/2 cup of the granulated sugar in a medium bowl with an electric mixer on medium speed until light and creamy. Add whole eggs, 1 at at time, beating after each addition. Fold in sifted flour and milk until well blended. Carefully spread batter over pineapple. Smooth top.
Bake for 35-40 mins or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on a wire rack..
For the custard, place coconut milk, cream and vanilla extract in a small saucepan on medium heat. Simmer, stirring for 5 mins or until hot (do not boil). Remove from heat.
Whisk egg yolks, cornstarch and the remaining 1/2 cup sugar in a medium bowl until well blended. Gradually whisk in hot milk mixture.
Return custard to saucepan on low heat. Cook, stirring constantly, for 15 mins or until custard thickens and coats the back of a metal spoon (do not boil). Serve the custard warm or cold with the pineapple cake.