Creamy Cornmeal Custard Cake
As this cake bakes, it separates into two distinct layers on its own: a light golden crust on top and a soft, custard-like layer underneath, thanks to fine cornmeal and coconut milk in the batter. It's an unusual, comforting texture that's popular at afternoon coffee.
Ingredients
- 4 large eggs
- 1 1/2 cups (300g) sugar
- 1/4 cup (60g) butter, melted
- 1 can (14oz/396g) coconut milk
- 1 cup (240ml) whole milk
- 1 cup (140g) fine cornmeal
- 2 tablespoons all-purpose flour
- 1 tablespoon fennel seeds (optional, traditional touch)
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch pan.
- Blend the eggs, sugar, butter, coconut milk, and whole milk together until smooth.
- Add the cornmeal and flour and blend briefly just to combine — the batter will be thin.
- Stir in the fennel seeds if using.
- Pour into the pan and bake for 45-50 minutes, until the top is golden and just set.
- Cool for at least 20 minutes before slicing — it firms up as it cools, though the layer underneath stays soft.
Tips
- The batter looks very thin going into the oven — that's normal, it thickens as the layers form while baking.
- Fine or medium cornmeal works better than coarse here for a smoother custard layer.
- Serve slightly warm or at room temperature; refrigeration makes the texture firmer and less custardy.
Frequently Asked Questions
Why does the cake separate into two layers?
The dense cornmeal settles while the eggs and milk set into a custard, so the batter naturally divides as it bakes.
Is the fennel seed necessary?
No, it's a traditional but optional addition — the cake is just as good without it.
