Ingredients
Method
- Preheat oven to 350°F (180°C)
- In a large bowl, beat softened butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each addition
- Sift flour, baking powder, and cocoa (if using) into butter mixture
- Alternate adding 1 1/2 cups coconut milk in thirds with dry ingredients
- Add vanilla extract and mix until smooth
- Pour batter into greased 9-inch cake pans
- Bake for 25 minutes until a toothpick comes out clean
- Cool layers completely before slicing
- For custard: Whisk egg yolks, sugar, and salt in a saucepan
- Whisk in coconut milk, bring to simmer, and cook while stirring until thickened
- Stir in 2 tbsp cornstarch (mixed with 1 tbsp coconut milk) until smooth
- Chill custard completely
- For glaze: Melt chocolate chips with 2 tbsp butter over low heat
- Stir in confectioners' sugar gradually until glossy and spreadable
- Assemble: Place one cake layer on a platter and brush with 2 tbsp hot water
- Pipe custard evenly on top, repeat with additional layer
- Drape chocolate glaze over the top layer to coat
- Allow glaze to set before slicing
Nutrition
Notes
For best results, use room temperature coconut milk
Use halal-certified chocolate and vegan butter for strict halal compliance
Chill custard thoroughly to avoid collapsing layers
Glaze can be warmed gently if it becomes too thick
Serves 8-10 when cut into standard portion sizes
Use halal-certified chocolate and vegan butter for strict halal compliance
Chill custard thoroughly to avoid collapsing layers
Glaze can be warmed gently if it becomes too thick
Serves 8-10 when cut into standard portion sizes