Creamy Coconut Custard Cake (เค้กคัสตาร์ดกะทินมสด)

1.Preheat oven to 170°C, conventional programming. This recipe would need 7-inch cake pan and a deep baking tray. The side of tray should be taller than the cake pan.

2.For Caramel: Mix sugar, palm sugar and water in a saucepan. Heat and swirl until sugar is melted and caramelized. Once caramel turns amber or dark brown (depending on your liking), pour hot water to stop the cooking and swirl around until caramel and water are homogenous. Pour caramel into a cake pan and set aside to cool.

3.For Custard: Combine milk, coconut milk powder, and palm sugar in a saucepan. Heat and stir until mixture is boiling then remove from the heat.

4.In a mixing bowl, beat egg, egg yolk, and sugar until light and creamy. Pour coconut milk over and mix well. Strain mixture onto a cooled caramel.

5.For Chiffon Cake: Separate egg white and egg yolk. Beat egg yolk with 35 g of sugar until light and airy. Sift cake flour, corn starch, baking powder, and salt into the bowl. Stir everything until combined before mixing in evaporated milk and oil.

6.Mix 35 g of sugar with cream of tartar. Beat egg white until fluffy then gradually add sugar while mixing until egg white turns glossy and stiff. Add egg yolk and fold until combined.

7.Add chiffon cake batter on top of custard layer.

8.Line baking tray with a tea towel. Place cake pan on top of towel and fill the tray with hot water, up to 1-inch. Bake the cake for 1 hour.

9.Remove cake from the oven and leave in the hot water for 20 minutes. Chill cake in the fridge for at least 3 hours or overnight.

10.Use palette knife to scrape cake out of the pan and flip over on to a serving plate.