Ingredients

For the cake

70 g (⅔ stick) Softened butter

25 g (2 tbsp) Coconut oil

100 g (½ cup) Sugar

1 tsp Vanilla extract

2 Eggs

180 g (1⅓ cup) All purpose flour

2 tsp Baking powder

80 g (⅓ cup) Unsweetened full fat yogurt

40 g (3 tbsp) Warm milk

¼ tsp Salt

Grated nutmeg

⅛ tsp Cinnamon

For the custard cream

330 g (1⅓ cup) Whole Milk

4 Egg yolks

90 g  (¼ cup + 2 tbsp) Sugar

4 tsp Cornstarch

1 tsp Vanilla extract

Pinch of Salt

Method

For the cake

In a bowl cream butter, oil, white sugar and vanilla.

Add the eggs one at the time.

Add the dry ingredients, milk and yogurt and mix until combined.

Pour the cake batter in two 5 inch greased pans

Bake the cakes in a preheated oven at 160 °C (320 °F) for around 20 - 25 minutes or until a toothpick comes out clean.

Allow to cool completely.

For the custard cream

In a large saucepan mix sugar, cornstarch and milk.

Add egg yolks and turn on the burner.

Cook on low- medium heat, stirring constantly, until mixture thickens.

Turn off the stove and add the vanilla extract.

Allow the custard to cool for 10 min before pouring it onto your cake. 

Decorate with white chocolate chips.

Tips

This cake is meant to be served warm. HOWEVER if you prefer to serve it chilled use my sponge cake recipe as the cake base.

You can either use two 5 inch pans OR one 8 inch pan.