Friday, March 9, 2012

Coconut Custard Cake Recipe

Coconut Custard Cake

Easy recipes producing great results are fantastic. This is one of them. The assembly is easy, mix all ingredients together in no particular order. What you end up with is a cake with an aromatic crusty coconutty outer layer concealing velvety smooth custard inside. 
ping calls this coconut pie. I call it a coconut custard cake. You can call it whatever pleases you. Call it a soufflé if you wish, it certainly behaved like one, rising during baking and falling afterwards. 

Coconut Custard Cake

Recipe source: pings pickings

¼ cup plain flour, sifted
½ cup sugar
½ cup desiccated coconut
2 eggs, lightly beaten
1 tsp vanilla extract
60 g butter, melted
½ cup milk
½ cup coconut cream

  1. Add everything to a bowl and mix until combined
  2. Pour into a lightly greased baking tin (original recipe suggests 6½" square pie dish but I used ramekins)
  3. Bake at 180˚C for about 40 - 45 mins or until the top is golden.


  1. Nice crust! That's a gorgeous golden color too! Glad you enjoyed it. It's something that can be whipped up at the spur of the moment for a dessert crave. Thanks for the link back.

  2. The cake looks even more appealing on the second photo. With my modifications I haven't achieved the crunchy crust or the soufflé effect, but it was delicious too. I suppose this is the strength of simple recipes, but with perfectly chosen ingredients: modified or not, they give excellent results!

    1. I didn't get a crunchy crust either. Remember he said he nearly burnt it .... we gotta do that to have that crunchy crust. :D

  3. Loved the recipe on ping's site and I love it on yours! Looks really delicious... Love the golden crusty outside... Yum!


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