1 14ozCondensed Milk– . can (reduced fat or fat free will work too)
/ 1cupUnsalted Butter– stick, melted
cupWater Milk(I used vanilla soymilk) /
For the Pineapple Cool Cake Part:
100 % 1 8.5ozPineappleCanned chunks in Juice – . cans
4tbspsCream cheese– , at room temperature
1cupHeavy Cream– , cold
½cupSugarConfectioners – (or more if you like a sweeter frosting)
Make the Cake: Preheat oven to 325°F. Grease the baking pans and line them with parchment paper (Refer to the note above for the size of baking pans).
In a large bowl, sift flour, custard powder, salt, baking powder, baking soda and sugar.
Add the melted butter, condensed milk, water/milk and vanilla extract. Mix everything until well combined.
Pour into the prepared pan and bake for 50-60 minutes or until a cake tester inserted into the middle of the cake comes out clean.
Let the cake cool in the pan for 5 minutes. Remove from the pan and let cool completely on a wire rack.
For the Pineapple Cool Cake part: Drain the pineapple chunks and reserve the juice.
Beat cream cheese with a hand mixer until smooth. Add heavy cream, vanilla extract and confectioners sugar and beat until soft peaks form.
To assemble: Using a sharp serrated knife, slice the cake in half horizontally.
Place the bottom half of the cake on a serving plate lined with parchment paper. Liberally sprinkle the cake with reserved pineapple juice. Add a dollop of the whipped icing and using a offset spatula or a spreading knife, spread it evenly over the cake. Then sprinkle the pineapple chunks evenly over the cake.
Carefully place the other half of the cake on top. Sprinkle this layer too with pineapple juice and pineapple chunks. Frost the entire cake with the rest of the icing. Use your creativity to decorate the cake, I used some of the pineapple chunks and cherries to decorate. Refrigerate until ready to cut and serve.