This dessert is a classic, and famous among the people of Guam. It is a cake with a layer of custard and cinnamon on top. It’s very easy to make, and how can you resist a cake with a custard on top, am I right?
- 8 x 8 inch square baking pan
- Large Saucepan
- Mixing bowls
- Rubber spatula
- ¾ cup (177g) – non-dairy milk, I used soy
- 1 tsp – vinegar
- 1 teaspoon – vanilla extract
- 1 cup (128g) – all-purpose flour, spooned, leveled, and sifted
- ½ cup (100g) – granulated sugar, spooned, leveled, and sifted
- 1 tablespoon (15g) – cornstarch
- ¼ teaspoon – baking soda
- 1 teaspoon– baking powder
- ½ teaspoon – salt
- 2 tablespoons (24g) – vegetable shortening, I used Crisco
- ¼ cup (60g) – vegetable oil
- 5 tablespoon (38g) – cornstarch
- ¼ cup (60g) – water, room temperature
- 1 can (400ml) – full-fat coconut milk, canned
- 1 cup (240ml) – non-dairy milk, I used soy
- 1 teaspoon – vanilla extract
- ½ cup (100g) – granulated sugar
- ¼ cup/4 tablespoons (56g) – vegan butter
- ground cinnamon, for topping
- Preheat the oven to 350° Fahrenheit, and grease an 8×8 inch cake pan with a little bit of melted butter or spray oil, and measure out all the ingredients.
- Combine the non-dairy milk, vinegar, and vanilla extract together and mix, Set aside to curdle.
- In a large mixing bowl, combine the flour, sugar, cornstarch, baking soda, baking powder, and salt.
- To the bowl, add in the oil and vegetable shortening. Using an electric hand mixer to work the shortening into the dry ingredients. Continue to do this until you get a crumbly texture.
- Once you get a crumbly texture, add in half of the milk mixture and mix until you get a smooth batter. Add in the rest of the milk mixture and continue to mix until it is well combined. Do not overmix, small clumps are okay. Pour the cake batter into the 8×8 pan, and tap the pan onto a work surface to release any bubbles.
- Bake for 20-25 minutes. Insert a toothpick and if it comes out clean, then it is done. Allow the cake to cool fully in the pan.
Custard & Assembly:
- In a small bowl, combine the water and cornstarch. Mix until smooth and dissolved. Set aside.
- In a large bowl, combine the coconut milk, soymilk, vanilla extract, granulated sugar, and cornstarch mixture. Whisk until fully combined, and the sugar is dissolved.
- Next, melt the butter in a large saucepan, over medium heat. Then add in the custard mixture, and cook until it starts to thicken. Stirring constantly. It’ll take about 5-8 minutes.
- Once it is thick, turn off the heat and carefully pour the custard over the cake. Sprinkle cinnamon over top, and allow it to fully cool to room temp. Place the cake in the fridge to allow the custard to completely set, about 4 hours, or overnight. Serve and enjoy!
- This cake is normally served in the pan, but if you want to serve out of it, line the baking pan with parchment paper. Bake and assemble the cake over it. Have enough parchment paper so that you can use the excess as handles to pull the cake out. You can also cut off the edges to have a neater cake.
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