Fresh, moist and juicy this homemade eggless pineapple cake from scratch is to die for!!! A simple cake with that whipped cream frosting (or just with cool whip) makes it perfect for your summer parties or brunch.
Take all the ingredients mentioned under the pineapple sugar syrup column in a saucepan. Mix and cook it until the sugar dissolves. That's it no need to boil it. Transfer to a bowl and let it cool completely.
Take the whipping cream and pineapple essence in a big bowl. Whipping continuously add in the the icing sugar little by little until you get stiff peaks.
Take the crushed pineapple along with its juice in a saucepan.
Once it starts simmering add in the sugar. Mix and add in the custard slurry (That is, dissolve the custard powder in 2 tbsp water and use) and cook until the mixture thickens.
Transfer it to a bowl. Add pineapple essence. Mix. Cling wrap and allow it to cool too.
Once the cake is cooled completely, divide it into two layers
Soak the cake well with pineapple sugar syrup especially the corners of the cake.
Add in two big dollops of whipped cream frosting and spread it all through the cake to get an even layer.
Next, add the pineapple compote and spread it through too.
Time for the add-ons - tutti fruity, chocolate chips and pineapple pieces.
Again add two big dollops of whipped cream frosting and spread it through so that the add-ons stays in place.
Soak the second sponge layer with sugar syrup and place it on top of the cream. (refer video for a clear idea). Crumb coat the cake with the remaining frosting and let it sit in the refrigerator for at least 30 mins.
Finally, with the stabilized whipped cream frosting ice and decorate the cake as you like. Let it chill for another 30 mins before slicing and enjoying.