Hawaiian Custard Cake with Pineapple Caramel Sauce from Grace-Marie’s Kitchen at Bristol Farms

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Hawaiian Custard Cake with Pineapple Caramel Sauce
from Grace-Marie’s Kitchen at Bristol Farms

Serves 12

Cake
3 ½ cups rice flour
2 cups granulated sugar
3 teaspoons baking powder
½ teaspoon kosher salt

6 large eggs, room temperature
2 cups half & half cream
1 15-16 oz can coconut milk, shake before opening
1 tablespoon vanilla extract

8 tablespoon unsalted butter, melted and cooled

1. Preheat oven to 350 degrees F. Coat a 9×13-inch casserole with cooking spray.

2. Using a large bowl, whisk rice flour, sugar, baking powder and salt to blend well.

3. In separate bowl, whisk eggs, cream, coconut milk and vanilla extract. Slowly add to dry ingredients with a whisk. Completely blend two mixtures until no lumps appear.

4. Slowly drizzle in cooled butter while gently whisking mixture until it has all been incorporated. Pour batter into prepared casserole.

5. Bake until golden brown and set in the center (45 minutes). Cool to room temperature.

Pineapple Sauce
8 tablespoons unsalted butter
1 cup light brown sugar
½ teaspoon kosher salt

4 cups fresh pineapple, peeled, cored then diced small
1 teaspoon vanilla extract

1. Warm butter, brown sugar and salt in large skillet over medium heat until sizzling.

2. Add diced pineapple and cook over moderate flame until soft and mixture thickens a bit (10-15 minutes). Turn off heat and stir in vanilla. Cool to room temperature.

Serve
To Garnish: Freshly whipped cream (or Grace-Marie’s Cream Cheese Whipped Cream, recipe below) and mint sprigs

1. Cut cake into squares (or diamonds), arrange onto individual dessert plates, garnishing with pineapple sauce, whipped cream and mint sprig.

Grace-Marie’s Cream Cheese Whipped Cream
8 ounces cream cheese (not nonfat), room temperature
1 pint heavy cream or whipping cream, icy cold
2 teaspoons vanilla extract (or any other extract that you choose)
½ teaspoon kosher salt
½ cup powdered sugar (or less, to taste)

1. Using electric mixer with whisk attachment, beat cream cheese until light and fluffy.

2. Reduce mixer speed down to low and drizzle in cream and vanilla.

3. Add salt.

4. Slowly increase mixer speed to highest setting and beat until very think, but not stiff.

5. Turn off mixer and add powdered sugar. Again slowly increase speed to highest setting and beat until whipped.

Notes
A. You may be inclined to skip these steps and add everything in the mixing bowl at one time. MISTAKE! It never blends/whips as well if you take this shortcut.

B. Chilling the mixing bowl and whisk attachment helps the whipping process.

C. Also, try sweetening the cream with other ingredients such as light brown sugar or even a marmalade or preserve. (If you add one of these “liquid” ingredients be careful as they can loosen up your cream much too much!