Holiday cake with custard

 

Ingredients

For the dough:
320 g wheat flour (type 405)
250 g sugar
1 tablespoon baking soda
1⁄2 teaspoon salt
100 g soft butter
3 eggs (size M)
240 ml milk
For the pineapple-coconut layer:
1 can (approx. 560 g) crushed pineapple with juice
100 g coconut flakes (50 g of which for later)
For the custard layer:
1 packet (approx. 100 g) instant vanilla pudding powder
240 ml cold milk
For the icing:
1 cup (approx. 225 g) heavy cream or whipped cream
50 g coconut flakes (leftover)

First, mix the flour, sugar, baking powder and salt in a large bowl.

Then add the butter, eggs and milk and with a hand mixer approx. Mix for 2 minutes until smooth.

Place the dough in a greased or 23×33 cm baking dish lined with baking paper.

In a preheated oven at 175 °C top/bottom approx. Bake for 25-30 minutes. Then let cool completely.

Mix the crushed pineapple with the juice with 50 g of coconut flakes in a bowl.

Using a fork or a wooden spoon handle, prick holes in the cooled cake.

Spread the pineapple-coconut mixture evenly over it and press it gently so that it is drawn into the holes.

Mix the pudding with 240 ml of cold milk according to the package instructions until a thick cream is formed.

Spread evenly over the pineapple cake.

Spread the whipped cream or cream over the pudding and sprinkle with the remaining 50g of coconut flakes.

Let the cake marinate in the fridge for at least 4 hours, preferably overnight.

Serve chilled and enjoy! This cake tastes like a trip to the tropics – perfect for hot summer days or an escape from everyday life.