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Custard Cake with Caramelized Pineapple

Prep Time:20 Minutes
Cook Time:40 Minutes

Nutritional Information

Rice Flour is gluten free and will give you a softer texture in this cake.


  • 3 1/2 cups mochiko (rice flour)
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 5 eggs
  • 2 cups milk
  • 1 (16-ounce) can coconut milk
  • 1 teaspoon vanilla extract
  • 1 stick (1/2 cup) butter, melted
  • Caramelized Pineapples, recipe follows
  • Caramelized Pineapple:
  • 1/2 cup butter
  • 3/4 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh pineapple, diced


  • 1. Preheat Egg to 350 degrees F with platesetter and stainless steel rack for indirect heat.
  • 2. In a mixing bowl, sift dry ingredients well. Add remaining ingredients except melted butter. Mix until batter is well combined using a whisk. Fold in melted butter and pour into a 9 by 13-inch baking pan. Bake for 45 minutes or until golden brown. Cut into 3-inch squares and serve with Caramelized Pineapple.
  • 3. Caramelized Pineapple: In a saucepan, melt butter and brown sugar. Add vanilla. Fold in diced pineapple and continue to cook until mixture has thickened.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828