Island Sheet Dessert (Print Version)
# Ingredients:
→ Cake
01 -
1½ cups whole milk
02 -
3½ cups all-purpose flour
03 -
6 large eggs, kept at room temp
04 -
1 teaspoon kosher salt
05 -
2 teaspoons baking powder
06 -
1½ cups white sugar
07 -
1 tablespoon vanilla extract
08 -
3 sticks (12 ounces) unsalted butter, softened
→ Custard
09 -
½ cup granulated sugar, split in half
10 -
3 large egg yolks
11 -
½ plus ⅛ teaspoon vanilla extract
12 -
1 tablespoon unsalted butter
13 -
1 large egg
14 -
2 cups whole milk
15 -
2 tablespoons plus 1½ teaspoons cornstarch
→ Whipped Cream
16 -
3 tablespoons powdered sugar
17 -
1⅓ cups cold heavy cream
→ Toppings
18 -
¼ cup pecan halves
19 -
½ cup maraschino cherries
20 -
1 cup shredded sweetened coconut
21 -
1 cup finely chopped fresh pineapple (or drained canned pineapple)
# Instructions:
01 -
Set your oven to 350°F. Spray a big baking pan with nonstick spray. Bring the butter and eggs to room temp.
02 -
Combine the flour with the baking powder. Beat the butter, sugar, salt, and vanilla until nice and fluffy. Add one egg at a time while continuing to beat. Switch between adding the flour mix and milk until combined.
03 -
Pour batter into your prepared pan. Let it bake for 28-30 minutes until the color turns golden and it passes the toothpick test. Let it cool fully.
04 -
Whisk the egg yolks, whole egg, sugar, and cornstarch together. Add the warm milk slowly and stir constantly as it cooks until thick. Stir in the butter and vanilla. Press plastic wrap onto the surface as it cools in the fridge.
05 -
Beat the heavy cream with powdered sugar and vanilla until it forms stiff peaks.
06 -
Spread the custard, pineapple, and whipped cream over the cake layers. Sprinkle with shredded coconut, cherries, and pecans to finish.
# Notes:
01 -
Cake ingredients should be at room temperature.
02 -
Let the custard fully chill before layering.