Coconut Custard Honey Cake

Name: Coconut Custard Honey Cake
Yield: 8
Cuisine: Ukrainian
Ingredients: All-purpose gluten-free flour: 350 g of; Honey: 160 g of; Sugar white: 80 g of; Egg(s): 2; Extra Virgin olive oil: 80 g of; Salt: 1/4 tsp. of; White wine vinegar 5%: 1 tsp. of; Baking soda: 1 tsp. of; Coconut milk: 500 g of; Sugar white: 70 g of; Vanilla pod: 1; Yolk: 2; Ghee: 30 g of; Corn starch: 40 g of

Features:

Cuisine:

Ukrainian

3 h
Serves 8
Medium

Ingredients

Cake layers:
350 g of All-purpose gluten-free flour
160 g of Honey
80 g of Sugar white
2 Egg(s)
80 g of Extra Virgin olive oil
1/4 tsp. of Salt
1 tsp. of White wine vinegar 5%
1 tsp. of Baking soda
Coconut custard:
500 g of Coconut milk
full fat coconut milk
70 g of Sugar white
1 Vanilla pod
2 Yolk
30 g of Ghee
40 g of Corn starch

Directions

Let me be clear: this recipe isn’t focused on health benefits; it’s all about celebrating birthdays or any festive occasion when you’re craving a cake and have the time to put in some effort. It’s gluten and dairy-free, but still super sweet, so don’t overindulge.

This honey cake is absolutely amazing – it’s soft, has a hint of honey, and looks gorgeous with its thin layers of cake and creamy filling in the cross-section. It doesn’t have the usual tang of sour cream. Instead, it offers delightful hints of vanilla and coconut.

I just want to point out that this recipe is relatively easy, but it does take some time, so I don’t make it often.

The cake tastes best after resting in the fridge overnight, so I suggest making it the day before your special occasion.

The photo shows the cake created using this recipe, which has 10 layers and a 18 cm diameter.

Bon Appétit!

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Steps

1 Done	Coconut custard: The first thing to do is make the custard, since it needs to chill in the fridge before you can put the cake together. It's best to make the custard the night before.
2 Done	Start by pouring room temperature coconut milk into a saucepan, then add the egg yolks, corn starch, and sugar. Slice the vanilla pod in half lengthwise, scrape out the seeds, and add them to the milk along with the pod itself. Whisk the mixture until smooth, making sure the starch is well dissolved. You don't need to dissolve the sugar completely, it will melt as it heats up.
3 Done	Place the saucepan on low heat and continuously stir the mixture with a whisk until it thickens. This process takes about 15 minutes, so keep an eye on it to prevent the custard from lumping or the egg yolks from curdling. Towards the end of the cooking time, remove the vanilla pod and discard it. Once the mixture reaches the thickness of heavy cream, take it off the heat and mix in the ghee. This will make the custard shinier and smoother.
4 Done	Immediately pour the custard into a separate container, cover it with plastic wrap touching the surface, let it cool at room temperature and then place it in the fridge. When you're ready to put the cake together, use the custard that has fully cooled in the fridge.
5 Done	Cake layers: In a saucepan, combine honey, sugar, olive oil, eggs and salt. Give the mixture a stir until the sugar is completely dissolved. Place the saucepan over low heat and whisk continuously until you see some white foam forming (around 60 degrees Celsius), then take it off the heat. After that, add the vinegar, baking soda and one-third of the flour. Mix everything until smooth, then return it to low heat. Continue heating the mixture, stirring constantly for another 5 to 7 minutes. Once done, take it off the heat and add the rest of the flour. Depending on the gluten-free flour you choose, you might need to adjust its amount. The dough should be soft and slightly less dense than you want, as it will thicken as it cools. Finally, put the dough in a bag, tie it up, and let it sit on the kitchen counter to cool down to room temperature.
6 Done	Preheat your oven to 180 degrees Celsius.
7 Done	Once the dough has cooled, take it out of the bag, shape it into a sausage and cut it into 10 equal pieces. Roll each piece into a ball. The photo shows a cake with 10 layers, each 18 cm in diameter.
8 Done	Roll out the thin cake layers right away on the baking paper, lightly dusting both the surface and the rolling pin with a bit of flour. Each baking sheet can hold two layers, so just cut a sheet of baking paper in half. Roll out one layer on each half, cut out circles about 18 centimeters in diameter, and place the two halves with the cake layers on the baking sheet. Before you start baking, use a fork to poke holes all over the surface of the cake layers. Then, collect the leftover dough from cutting out the circles and form it into a ball. This will be our sprinkles for the cake.
9 Done	Bake the cake layers at 180 degrees Celsius for about 5 minutes until they turn a lovely golden brown. While one batch is baking, roll out the next one. Once the cake layers are done, let them cool for a few minutes on the baking sheet to firm up, then gently move them to a wire rack to cool completely. You can leave them on the baking paper for a little while before removing it. Finally, roll out the remaining dough and bake it just like the cake layers.
10 Done	Putting the cake together: Begin by arranging the cooled cake layers on a table. Spoon about 1 to 1.5 tablespoons of custard onto each layer, ensuring you keep some for the edges. Spread the custard evenly on each layer and then stack them on top of each other. After stacking, coat the entire cake with the remaining custard. Crumble the last cake layer into coarse crumbs and sprinkle them over the cake. Finally, place the cake in the fridge overnight. Bon Appétit!