Havana Cake

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Havana Cake

 

Taste of summer in winter? Absolutely! And guess what? This cake brings back memories of my childhood parties 🤭. It was always the star of the show, and no wonder because it’s delicious!

Havana Cake

Havana Cake

Ingredients

  • For the Sponge Cake:
  • 4 eggs
  • 1 cup sugar (120 g)
  • 1 cup all-purpose flour (130 g)
  • 1 tablespoon cocoa powder + 2 tablespoons water
  • A pinch of salt
  • For the Coconut Cake:
  • 3 egg whites
  • 1 cup sugar (120 g)
  • 1 cup desiccated coconut (120 g)
  • A pinch of salt
  • For the Cream:
  • 1 can of pineapple chunks (about 20 oz or 560 g)
  • Milk to make up to 2 cups with pineapple juice
  • 3 egg yolks
  • 1 cup sugar (120 g)
  • 1 packet vanilla pudding mix (40 g, sugar-free)
  • 2 tablespoons all-purpose flour
  • 7 tablespoons softened butter (200 g)

Instructions

  1. Preheat your oven to 340°F (170°C) and prepare a 9x13 inch (20x30 cm) baking pan lined with parchment paper.
  2. Start with the Sponge Cake: In a mixing bowl, beat the eggs with salt and sugar for about 10 minutes until fluffy. Gradually add the sifted flour and mix gently. Divide the batter into two portions. Mix cocoa powder with water and add it to one portion of the batter. Pour the light and dark batters alternately into the prepared pan and swirl gently with a knife. Bake for about 15 minutes or until a toothpick comes out clean. Let it cool.
  3. For the Coconut Cake: In a clean mixing bowl, beat the egg whites with salt until stiff peaks form. Gradually add the sugar, continuing to beat until glossy. Gently fold in the desiccated coconut. Spread the mixture evenly over the cooled sponge cake and bake for about 30 minutes at 320°F (160°C). Let it cool completely.
  4. Moving on to the Cream: Drain the pineapple chunks and reserve the juice. Add milk to the juice to make 2 cups. In a saucepan, combine the pineapple-milk mixture with egg yolks, sugar, vanilla pudding mix, and flour. Cook over medium heat, stirring constantly, until thickened. Remove from heat, cover with plastic wrap, and let it cool completely.
  5. Once the cream is cooled, beat the softened butter until creamy. Gradually add the cooled pineapple pudding mixture, one tablespoon at a time, while continuing to beat until smooth. Finally, stir in the chopped pineapple.
  6. Spread the cream mixture over the cooled coconut cake, smoothing it out evenly. Chill the cake in the refrigerator overnight for the best results. Enjoy your delicious Havana Cake!



© Maria

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