Hello Foodies!!!
I know you’ve probably already seen the new EGGCITING CUSTARD CONTEST but here’s a link to it just in case you missed it: @zo3d/foodies-first-eggciting-custard-contest
You’ve got all weekend and this week to create your special Easter dessert and include custard!!! We can’t wait to see your gorgeous creations.
I had already tested this recipe last week and was planning on posting it today so it was just the perfect time as 
Remember, you don’t need to be a custard expert. In this recipe I just used a box custard and put all my energy into the cake.
So here’s how to make the very moist and tasty
2 cups self raising flour
2 cups brown granulated sugar
2 eggs
1 tspn baking soda
1 tspn vanilla essence
Pinch salt
1 x 432g can crushed pineapple with syrup
1/3 cup butter
1 cup sugar
1/2 can (180ml) Evaporated milk
1/2 cup chopped pecans / walnuts
1/2 cup shredded coconut
Preheat oven to 180C or 350F with the shelf in the middle of the oven.
Spray or grease your glass casserole dish. You will serve the cake in the dish as it is too moist to be turned out.
Combine all the cake ingredients in 1 large bowl and mix well. It should still look slightly lumpy from the pineapple crush and the only liquids are the pineapple syrup and eggs.
Pour the mixture into your prepared dish and place in the hot oven. Bake for 35-45 minutes, but checking from 35 minutes. The top should be golden brown and a toothpick should come out moist but clean.
In the last 10 minutes prepare the sauce.
Prepare the chopped nuts and measure out the shredded (desiccated) coconut.
Combine the sauce ingredients in small sauce pot with a high edge on medium heat.
Bring it to the boil and stir often to prevent burning on the bottom.
Keep an eye on it as it can boil over easily.
Reduce heat slightly and allow the simmer until it becomes a medium caramel colour and starts to thicken.
Add the chopped nuts and coconut to the pot to coat them well.
Poke holes into the cake with a kebab stick or something similar.
Pour the sauce mixture over the warm cake, spreading the nuts and coconut as you go.
Serve warm or cold with whipped cream, ice cream or CUSTARD!!!! My absolute favourite.
This is your perfect Winter dessert. Here’s the easy download version:
Yum!!!
This recipe was adapted from my Malva Fruit Cake Recipe
Link your custard inspired creation in the contest post so that we can find it! We can’t wait to see what you have up your sleeve.
