Custard Cake with Caramelized Pineapple

Ingredients

• 3 teaspoons double-acting baking powder 
• 0.5 cup butter 
• 0.5 cup butter melted
• 16 ounce coconut milk canned
• 0.8 cup brown sugar dark
• 5  eggs 
• 2 cups milk 
• 1.5 cups pineapple fresh diced
• 2 cups sugar 
• 1 teaspoon vanilla extract 
• 3.5 cups mochiko (rice flour)

Equipment

• sauce pan
• oven
• whisk
• mixing bowl
• baking pan

Directions

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