Pineapple Steamed Sponge with Coconut Sauce

Prep Time:

50m

Bake/Cook Time:

1h 40m

Yield:

1 cake, about 10 servings

Steamed sponge is a gift from our friends in Great Britain. This Pineapple Steamed Sponge with Coconut Sauce combines the tropical flavors of pineapple and coconut for an irresistible summer dessert. Think of it as a pineapple sponge cake igloo with nothing but deliciousness inside.

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Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Pineapple Steamed Sponge

1 can (20 oz) sliced pineapple in juice or light syrup
1 3/4 cups all-purpose flour*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons + 2 sticks (16 tablespoons) unsalted butter, soft
1 cup Dixie Crystals Light Brown Sugar, well packed
4 large eggs at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
3 feet butchers/cooking twine
Maraschino cherries (optional)
1/2 cup pineapple preserves (optional)

Coconut Sauce

1 cup canned coconut milk (not low fat)
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Pinch salt
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons coconut liquor or Rum (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Drain pineapple, retain juice and place slices on paper towels. Set aside.
Use either a 1.5 liter (equal to 6 cups water) pudding basin or prepare cake in a loaf pan that can hold 6 cups of water.
Cut a sheet of aluminum foil and parchment paper twice the size of selected basin/pan. Melt first listed 2 tablespoons butter and brush parchment with a thin coat of butter.
Fold a 1-inch pleat in center and set aside. Pleat will ensure that cake can expand during steaming process.
On bottom of basin/pan fit a piece of parchment paper. Use remaining melted butter to brush parchment and sides very well. Once butter has solidified, line with pineapple slices, use as many as will fit. Set aside.
Sift together flour, baking powder, and baking soda. Set aside.
Mix remaining 16 tablespoons butter until creamy. Add brown sugar and mix until light and fluffy.
Add eggs one at a time waiting for previously added egg to be fully incorporated and scraping well in between additions. Add salt, vanilla, and 3 tablespoons retained pineapple juice. Mix until thoroughly combined. Mixture will look slightly curdled.
Add dry sifted ingredients in one step and mix until combined.
Transfer cake mixture into prepared pan to about 1 inch from top. Cover with parchment paper followed by aluminum foil with pleat in center. Wrap tightly and using cooking twine, tightly tie a string around top edge of basin/pan.
Place in a pot or roasting pan and fill halfway with hot water. Cover with a lid and bring to a boil. Once boiling turn to a low simmer. For next 1 hour and 40 minutes, water needs to retain a low simmer. If necessary, add water to maintain at halfway point.
Cake is ready when an inserted cake tester or knife point comes out clean.
Let cool down until safe enough to handle and remove basin/pan.
Remove twine, foil, and parchment paper and cover with a serving plate.
Turn upside down and remove pan.
If using maraschino cherries, use a pairing knife to cut a small hole in center of pineapple slices. Fit indentions with maraschino cherries.
If desired heat 1/2 cup pineapple preserves and brush cake with hot melted preserves.
For coconut sauce, combine coconut milk, sugar, vanilla, and salt in a saucepan. Bring to a simmer. Combine cornstarch with water and pour into coconut milk. Whisk until it boils and slightly thickens. Add liquor if using. Coconut milk brands vary in thickness. Add a touch water or liquor to bring it to desired fluidity.