Tropical Custard Coffee Cake

Total Time
Prep 20 mins
Cook 30 mins

Is there anything more delicious than a good coffee cake served warm with a nice cup of coffee? This recipe will produce a thin cake with a creamy custard topping! This recipe was created for the RSC #8.

Ingredients Nutrition


  1. Grease a 9 x 9-inch square pan.
  2. Preheat oven to 375°.
  3. Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture.
  4. In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
  5. Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
  6. Spread batter in prepared pan, set aside.
  7. In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
  8. Add coconut, drained currants, ginger and orange zest, mix well.
  9. Pour custard mixture over prepared batter in baking pan.
  10. Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
  11. Can be served warm or at room temperature. Enjoy!
  12. Any remaining coffee cake should be covered and refrigerated.
Most Helpful

This reminds me very much of Finnish quark pies made around Easter - they are flavoured with lemon and have raisins in them, so despite the Caribbean influences I felt like I was eating something very "familiar". :-) The fresh ginger was a great addition. (I think I'll add some into my Easter quark pie this year, too...! Thanks for the idea!) I did use 4 tbls of orange juice for plumping the currants as 2 tbls didn't cover them. Lovely small cake and quick to make!

stormylee March 21, 2006

I love the thin cake crust. Sweet, delicious and very much like a shortbread, or a flan crust. Absolutely five thumbs up. I obediently prepared this recipe exactly as Chef instructed, (using Splenda, because of health implications), and it turned out exceptionally well. The flavour of citrus is a refreshingly tasty addition to the custard..... and the coconut..... OH BOY. I do love coconut... The cake baked up well, was easy to cut and remove from its pan. Chef, your cake and a printed copy of the recipe will definitely be included in our annual fund raising Bake Sale. Thank you Chef for sharing your extraordinary talent. Sorry, 5 is the maximum...

TOOLBELT DIVA March 21, 2006

I found the batter to be more like a dough. And I found that the cake required more time in the oven than stated in the recipe. The custard topping is good--but better after the cake sits for quite a while. Eaten warm as suggested it is a little rough tasting--after it has 'cured' a bit, the custard is less acetic and the shortbread-like bottom and the custard top blend much better.

Chef Kate March 19, 2006