This is a tribute to my boarding school days; I used to make the meanest garri cake back in the day. For those who haven’t had the great pleasure of making/eating garri cake, let explain this milky deliciousness.
No bake Garri cake is made by combining dry garri with a little water, incorporating butter and sugar to form a cakelike structure. A mixture of Butter, sugar and milk is then created and used as icing. This stuff is really good. For those who have never tried this, it’s definitely more like a cookie cake than a sponge cake. It’s dense due to the nature of garri but delicious all the same.
Garri cake is definitely the inspiration behind this garri cookie cake, I had a blind taste test and no one guessed the cake contained garri until I told them. If you are not adventurous enough to try the recipe as is substitute garri with cassava flour.
For the Garri Cookie Cake
- 11⁄3 cups Garri*
- 1¾ cups all-purpose Flour
- 2 Teaspoons Baking Powder
- 1 cup Granulated Sugar
- 100g Butter
- 4 Eggs – at room temperature
- 1½ cups Whole Milk (liquid)
- 2 Teaspoons Vanilla Extract (Optional)
* Make use of fine garri or dry blend regular garri in a blender or food processor until smooth.
- Preheat oven to 350 F and generously grease a baking dish of your choice
- In a large bowl, thoroughly combine the garri, flour and baking powder. Set aside
- With the help of a mixer or food processor, cream together the sugar and butter. Beat in the eggs then add in the vanilla
- Add in the flour mix to the creamed mixture and combine well. Finally stir in the milk until batter is smooth. Spoon batter into the prepared pan
- Bake for 30 to 40 minutes in the preheated oven. Cake is thoroughly cooked when a toothpick inserted in the middle comes out cleans. Remove cake from oven and set aside to cool
Coconut milk Topping
- 2 tablespoons all-purpose flour
- 1 cup condensed milk
- ⅓ cup coconut milk
- 2 egg yolks
- ¼ cup shredded coconut (Optional)
- Place the flour and half of the condensed milk in a pan and stir to combine.
- Add the coconut milk and the remaining condensed milk. Cook over low heat for 10-15 minutes, stirring constantly until thickened. Remove from the heat
- Lightly beat the egg yolks in a bowl, stir into the condensed milk mixture until well combined
- Preheat the oven on broil at 500F
- Cut away the edges of the cake. Use a straw to make deep holes in the cake spacing about ½ inch apart
- Pour the topping over the cake and spread evenly. Add on the shredded coconut if using. Return the cake to the oven and cook for 3-5 minutes (just until the top is a bit browned)
- Remove cake from over, set aside at room temperature until the topping is set and the cake is semi-cooled
Serve Warm with your choice of fruit and other toppings