Pineapple Ginger Cake with Coconut Custard

 

 1 cup bread flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

1/4 cup light brown sugar

1/2 cup whole milk

1/2 teaspoon vanilla extract

1 cup crushed pineapple, drained

2 tablespoons candied ginger, chopped

4 tablespoons unsalted butter

8-4.5 inch mini pie baking dishes

 

Mix all dry ingredients together.  Add milk and vanilla and mix.  Add pineapple and ginger and mix.  Melt 1/2 tablespoon of butter in each mini pie dish by placing in microwave.  Place 3 tablespoons of batter on top of melted butter in the center of each mini pie baking dish and bake at 350 degrees for 15-20 minutes or until edges are lightly browned.  Remove from oven and prepare custard.  

 

 Coconut Custard

 2 1/2 cups coconut milk

1 1/2 cups whole milk

3 tablespoons corn starch

2/3 cup sugar

1/2 teaspoon salt

3 large egg yolks

 

Whisk coconut milk and whole milk together with corn starch.  Pour into a large sauce pan and heat over medium stirring continuously.  Stirring with a spatula and scraping the bottom back and forth will prevent burning.  Once hot add sugar and salt and stir until dissolved.  Temper in 3 eggs yolks by whisking in vigorously so eggs don’t scramble.  Bring almost to a simmer and remove from heat.  Pour hot over the top of each pineapple ginger cake, filling them to the rim.  Let cool.  

 

Whipped Cream

 2 cups heavy cream

4 tablespoons confectioners sugar

Sweetened coconut flakes

Pineapple bits

Using a hand held mixer beat confectioners sugar into cream at a low speed.  Turn speed up to high and beat cream until stiff peaks form.  Dollop on top of cooled custard and top with pineapple bits and coconut flakes.