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| 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.
Ingredients
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
Directions
- Add everything to a bowl and mix until combined
- Pour into a lightly greased baking tin (original recipe suggests 6½" square pie dish but I used ramekins)
- Bake at 180˚C for about 40 - 45 mins or until the top is golden.
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.
ReplyDeleteThe 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!
ReplyDeleteI didn't get a crunchy crust either. Remember he said he nearly burnt it .... we gotta do that to have that crunchy crust. :D
DeleteLoved the recipe on ping's site and I love it on yours! Looks really delicious... Love the golden crusty outside... Yum!
ReplyDelete