This Vanilla Custard Cake will melt-in-your-mouth soft and creamy. A must-try delicious, triple-layered cake! Here’s the recipe:
Prep Time 15mins Baking Time 45mins Makes 10 slices
- 1 cup flour
- ½ cup coconut oil
- 4 eggs-separated
- 1 and ¼ cups Coconut Sugar
- 1 tbsp water
- 2 tsp vanilla extract
- 2 tbsp Leaner Creamer Vanilla
- powdered Coconut Sugar for dusting
1 Preheat the oven to 325°F and lightly grease an 8x8 inch baking dish and set aside.
2 Whip the egg whites until stiff peaks form then set aside.
3 Beat the egg yolks and powdered Coconut Sugar until pale yellow. Then mix in the coconut oil and tablespoon of water (for about 2 minutes) until evenly combined.
4 Mix in the flour until evenly incorporated, then slowly beat in the milk, vanilla extract, and LC Vanilla until well combined.
5 Fold in the egg whites ⅓ at a time, then repeat until all of the egg whites are folded in.
6 Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum 40 minutes, you can cover the cake with aluminum foil.
7 Cool the cake completely before dusting with the powdered Coconut Sugar. Even cooled, it will be slightly jiggly because it has a custard layer in the center.