Lychee and Coconut Custard Cake
So I’m a big consumer of Asian cuisines but even with all my investigating I’m yet to find a dessert that is moreish and appealing to our western taste buds.
At the same time I have been meaning to make a cake with custard (I am a massive custard fan). Outside of trifle and fruit flans I have never used this tasty household ingredient in bake-goods.
So I decided to take 2 popular Asian flavors (coconut and lychee) and make a sweet treat with a difference – by turning these into a cake with custard as the twist.
Introducing my Lychee and Coconut Custard Cake:
- 250g butter, softened
- 1 + ½ cups of sugar
- 4 eggs
- 1 + ½ cups self raising flour
- ½ cup plain flour
- 2 tbsn coconut milk
- 80g desiccated coconut
- 2 tsn lime juice
- 250g lychees (480g can)
- 3 tbsn custard powder
- 80g sugar
- 1 + ½ cup coconut milk
- 20g butter
- 1 tsn vanilla essence
- Pre-heat the oven to 175c and grease a 22cm spring form cake tin.
- To make the custard combine all the ingredients together in a bowl, whisk.
- Microwave for 1 minute and whisk, then microwave for 20 sec at a time until the custard is thick and smooth. Leave aside to cool.
- Beat butter and sugar together with electric mixers until light, fluffy and pale.
- Beat in eggs, one at a time.
- Sift the flours into the bowl, add the milk, coconut and juice and fold until just combined.
- Spread 65% of mix into the cake tin
- Spoon in the custard and spread out with a spoon leaving 2 cm around the edges.
- Cut all the lychees into 4 pieces each and place 75% of them on top of the custard.
- Spoon the remaining cake batter over the lychees to cover completely.
- Place the remaining lychees on the top scattered.
- Bake in the oven for 1 hour and 30 minutes or until cooked.
- Let the cake cool completely in the tin, then transfer onto a plate
- Dust with icing sugar and extra desiccated coconut.
- Place a piece of plastic wrap over the custard once made to stop a skin forming,
- You can make this recipe as a cherry or raspberry version for a more traditional cake by replacing the coconut milk with normal milk, desiccated coconut with almond meal, coconut essence with vanilla and berries/cherries instead of lychees.
- Serving with ice-cream makes this even more amazing.
- As we have used custard in this recipe the mix will not be completely dry when tested with a skewer as the custard makes the middle moist.
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