Toasted Coconut & Pineapple Custard Cakes

With a crispy coconut outside, and creamy pineapple flavor inside, this tropical treat is a sweet dream come true.


  • 1 egg
  • 1 cup sugar
  • 1 cup milk, divided (1/2 cup for sauce)
  • 3/4 cup pineapple juice concentrate, divided (1/4 cup for sauce)
  • 1/3 cup vegetable oil
  • 2 1/2 cups white flour
  • 1/2 cup pineapple, chopped
  • 1 tablespoon baking powder
  • 1 (14 ounces) can sweetened condensed milk
  • 3 cups toasted grated coconut


  1. In a medium mixing bowl, whisk egg and sugar together. Add the milk, 1/2 cup juice and vegetable oil, and mix well.
  2. Add the flour, baking powder and pineapple. Pour into a greased and floured baking pan and bake in preheated oven at 480°F for approximately 25 minutes, or until toothpick comes out clean.
  3. In a bowl, mix the condensed milk, 1/2 cup milk and 1/4 cup pineapple juice. Set aside.
  4. Once cool, cut cake into squares, dip in syrup, then cover in toasted coconut.
  5. Wrap in aluminum foil, refrigerate for at least 2 hours, and serve.