Coconut Cardamom Cherry Custard Cake

Step-by-step method

Let’s cook

At a glance

You're making a delightful two-part bake with a coconut-cardamom crust and silky cherry custard filling. The trickiest part is getting your custard mixture (which starts out runny) to set perfectly during baking, but the egg yolks and cornstarch do all the work for you. Altogether, you're looking at less than two hours from start to finish, with a good chunk being hands-off chilling and baking time.

  1. 1/5

    Make the dough

    Mix all the dough ingredients together and knead by hand until everything comes together. Wrap in plastic wrap and chill in the fridge for about half an hour to firm up a little.

    For this step

    0/6

  2. 2/5

    Prepare the filling

    Combine all the filling ingredients in a tall bowl and whisk thoroughly - the mixture will be quite runny. Don't worry, though: thanks to the egg yolks and starch, it will turn into a proper custard and set during baking.

    For this step

    0/4
  3. Let the dough rest

    3/5

    Let the dough rest

    After the half hour, take the dough out of the fridge and press it evenly into the baking tins, right up to the edges.

Coconut Cardamom Cherry Custard Cake

ingofbaking
Active time total 48 min
Prep 5 min Cook 43 min
Plus 35 min of resting (not counted in active time)
10 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

1446 kcal

Calories

57 g

Carbohydrates

110 g

Fats

55 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Today's on-the-fly improvisation, but honestly a pretty good one, if I may say so myself: a coconut-cardamom crust with a cherry custard filling. That sounds like a winner, right? 🙂 Let's get baking.

Lactose-free Vegetarian High-protein Desserts

0 products added