COCONUT POPPYSEED CUSTARD CAKE – CHRISTMAS SPECIAL Recipe (Egg-Free)

COCONUT POPPYSEED CUSTARD CAKE (EGG FREE) Ingredients:

• 250g (9 oz.) Condensed Milk
• 2 Medium (1 Cup) Ripe Bananas, Mashed
• 65g (1/2 Cup) Poppy Seeds
• 150g (1 Cup) Plain Flour
• 1 Teaspoon Baking Powder
• 50g (3 + 1/2 Tablespoons) Unsalted Butter, Melted
• 150ml (2/3 Cup) Full Cream/Coconut Milk
• 2 Tablespoon Fine Desiccated Coconut
• 2 Tablespoon Caster Sugar

METHOD:

1. Preheat the oven to 180C (350F), line the base of a 23cm (9″) round cake pan.
2. In a large bowl simply add all the ingredients and whisk until well combined.  Scrape down the sides and base to ensure everything is well mixed.
3. **If you’re a huge fan of very strong poppy seed flavour you can add more at this point. The more condensed the flecks of your poppy seed the stronger the flavour is going to be. I think the level was balanced and enough to taste all elements 🙂
4. Pour batter into the pan and place on a deep baking tray.
5. Place in middle rack of oven that has been slightly pull out, pour boiling water into the tray enough to cover up to about the height of the cake batter
6. Bake for around 40 minutes until the cake no longer wobbles and has a nice spring to the touch at the centre.
7. Allow to cool completely before frosting.

 

BROWN BUTTER COCONUT FROSTING Ingredients:

• 60g (1/4 cup) unsalted butter
• 150g (1 cup) Pure Icing sugar, sifted
• 5 teaspoons hot water
• Extra Desiccated Coconut

 

METHOD:

1. First on low heat melt the butter in a pot.
2. Bring the heat up to medium low and cook until it froths up. Once the bubbling subsides you should be able to smell the nuttiness and see golden specks in the butter.
3. At this point the butter is browned. Cool briefly before transferring to cling wrap lined container to set firm – just until room temperature and soft.
4. Beat the butter until smooth, add the sifted icing sugar and beat until combined.
5. Start to gradually add the hot water in teaspoons whilst beating.
6. Once it is the desired texture for spreading over cake, switch to high and beat until light and fluffy.
7. Spread over the cake evenly out to the edge, then sprinkle generously with desiccated coconut to cover the cake.
8. If you are using the frosting at a later time, you will have to beat it again to make it creamy and spreadable again.
9. Keeps well airtight, can be served at room temperature or straight from the fridge.

MERRY CHRISTMAS 😀