Creamy Coconut Milk Custard Cake Step-by-step instructions

Before you start

Before starting, bring the eggs and coconut milk to room temperature if possible; this helps them blend smoothly into the batter. Measure all ingredients and have an 8x8-inch glass baking dish ready.

Preheat the oven to 350°F (175°C) and butter the dish. Whisk the melted butter and sugar together thoroughly, then add the eggs one at a time. The batter comes together quickly, so having everything ready ensures a smooth process.

Instructions

Batter

1. 1Prepare the batter
   Heat the oven to 350°F (175°C). Butter an 8x8-inch glass baking dish. In a large bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract. Pour in the coconut milk and whisk until smooth.
   Look for The mixture is smooth and slightly thickened, with no streaks of butter or egg.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Whisk gently to avoid incorporating too much air, which can create a foamy top.
2. 2Add dry ingredients
   Add the all-purpose flour and salt to the wet mixture. Whisk just until no dry streaks remain. The batter will be thin and pourable.
   Look for The batter is smooth and thin, with no lumps of flour.
   Tip Do not overmix; a few small lumps are fine and will bake out.

At the end of this phase, the batter is smooth, thin, and pourable, with no streaks of butter or egg. It should have a uniform pale color from the coconut milk.

The consistency is similar to a thin pancake batter. Whisking should be gentle to avoid creating too many bubbles. If any lumps of flour remain, whisk gently until they disappear, but do not overmix.

Baking

3. 3Bake the cake
   Pour the batter into the prepared baking dish. Bake for 40 to 45 minutes, until the top is golden brown and the edges are set but the center is still slightly tender. A knife inserted near the center should come out with moist crumbs, not wet batter.
   Look for The top is deeply golden, and the cake gently springs back when touched.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake on the middle rack for even heat. If the top browns too quickly, tent loosely with foil.

The kitchen fills with a sweet, coconutty aroma. The top of the cake turns a deep golden brown, and the edges pull slightly from the pan. The center will still look moist and slightly puffed. A knife inserted near the center comes out with moist crumbs, not wet batter. The cake is fragile at this point, so handle the dish carefully.

Cooling and Slicing

4. 4Cool and slice
   Remove the dish from the oven and let the cake cool in the pan on a cooling rack for at least 15 minutes. The custard will set as it cools. Use a metal spatula to lift out squares, and serve warm or at room temperature.
   Look for The cake has pulled slightly from the edges and the center is set but still moist.
   Tip For clean slices, use a sharp knife and wipe it between cuts.

After cooling for 15 minutes, the cake has set and is no longer jiggly. The top is golden and slightly crisp, while the center is tender and creamy. Slicing with a metal spatula lifts clean squares that hold their shape. The texture is moist and custardy, with a delicate crumb. Serve warm or at room temperature.

Common mistakes

Overmixing the batter can incorporate too much air, leading to a foamy top and a tough texture. Mix just until the flour disappears. Baking at too high a temperature can cause the custard to curdle or the top to burn before the center sets.

Use an oven thermometer to verify accuracy. Cutting the cake too soon will result in messy slices; allow the cake to cool completely for clean squares. If the top browns too quickly, cover loosely with foil during the last 10 minutes.

How to tell it’s done

The cake is done when the top is golden brown and the edges are set, but the center still has a slight give. A thin knife or toothpick inserted near the center should come out with moist crumbs, not wet batter.

The internal temperature of the custard should reach at least 160°F (71°C) to ensure the eggs are fully cooked. Let the cake cool in the pan for 15 minutes; it will continue to set as it cools. The center should feel firm but tender, not jiggly.

• Egg dishes: 160°F (71°C) in the thickest part