Recommended Equipment:
9 x 2 round cake pan
stand mixer
Ingredients:
1 1/2 tspn baking powder
1 1/2 cups light (winter) flour
1 tspn baking soda
pinch of salt
1/4 cup coconut milk, unsweetened
1/2 cup buttermilk
1/2 tspn pure vanilla extract
1 cup sugar
6 tbsp unsalted butter, room temp.
2 eggs, room temp.
2 tbsp light rum (optional)
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Butter the round 9 x 2 cake pan and lightly dust with flour.
- In a mixing bowl, mix the baking powder, flour, baking soda, and salt.
- In another mixing bowl, combine the coconut milk, butter milk, vanilla, and rum.
- In a third bowl, using an electric mixer beat the butter and sugar until the mixture is light and creamy.
- Add the eggs one at a time to the butter and sugar mixture as you mix at low speed.
- Next, slowly add 1/3 of the dry flour mixture to the egg and butter mixture continuing to mix at low speed.
- Add 1/3 of the milk mixture while you continue to mix at low speed.
- Repeat steps #7 and #8 two more times, until all of the ingredients have been mixed into the batter.
- Pour the batter into the round cake pan and smooth out the top surface so that it is flat.
- Bake for 40 minutes. The cake should be golden brown and if you insert a fork into the top of the cake it should come out clean.
- Let the cake cool in the pan for 20 minutes. The center of the cake may be slightly lower than the perimeter. This is normal.
- Then turn the cake out onto a wire rack and let it cool completely.
- Using a long serrated knife, cut the cake in half horizontally like a hamburger bun.
- Place the top of the cake (cut side up) on to a cake plate or in a large pie dish. I used a pie dish because this cake will be filled with custard that can run off of a plate when the cake is cut.
- Remove some of the cake form the center of the cake that you just placed in the dish.
- Fill the hollow center with a generous portion of Natilla Cuban Custard.
- Place the other half of the cake on top.
- Cover the cake with plastic wrap and refrigerate for another hour.
- Top with meringue.
ReplyDeleteoh I like that it looks so tasty this so lovely cake i ever see here on internet.
i love eating that's why im too fat now :)
but most of the time what i eat are any kind of chocolates
like milk chocolate ,French macarons, and macarons london and so on.
well anyway that cake recipe above is interesting i wanna try that.