Creme caramel coconut cake

Baked coconut creme caramel custard and cake together

For the caramel:

1/4th cup sugar

3 tbsp water (1+2divided)

In a saucepan, add sugar and 1 tbsp of water let it caramelize. Once done add 2 tbsp water and switch of the heat, pour in a 6″cake tin. Cover with a plastic wrap and set aside to cool. It will thicken as it cools

For the coconut custard:

2 large eggs

120ml coconut milk(freshly extracted thick or else canned will also do)

120ml condensed milk

1 tbsp sugar

Pinch of nutmeg and cardamom for flavoring

1/2tsp vanilla essence

Mix all above ingredients and set aside.

For the coconut sponge

2 large eggs (yolks and white seperated)

3 tbsp sugar(1+2divided)

1/4th cup flour

2 tbsp dessicated coconut

1/2tsp vanilla essence

Pinch of salt

2 tbsp coconut milk

1.5 tbsp oil

1/4 tsp Baking powder

1/4 tsp baking soda

Mix the egg yolks well with 1 tbsp sugar and oil. Add the flour mixed with salt, baking powder and baking soda. Mix lightly. Add the coconut milk followed by dessicated coconut. Add essence and set aside.

Beat egg whites with 2tbsp sugar still stiff. Combine slowly into the yolks mix

Assembling the cake tin

Over the cooled caramel, gently pour the coconut custard passing through the sieve. Pour the cake batter over the custard. It will float up.

Place the cake tin in a hot water bath.

Bake it in a preheated oven at 180deg c for 40 mins or till skewer comes out clean

Cool, cover and keep in the fridge for atleast 3-4 hours. Invert and serve😊

ENJOY !