Nina's Favorite Latiya Recipe

Prepare and Preheat

Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round springform pan with parchment paper and lightly grease the sides.

Dry Ingredients

In a medium bowl whisk together the all-purpose flour, baking powder, shredded unsweetened coconut and salt until evenly combined.

Wet Ingredients

In a large bowl whisk the eggs and granulated sugar until well combined and slightly pale. Add the whole milk, coconut milk, vanilla extract and melted cooled butter and whisk until smooth.

Combine and Bake

Fold the dry ingredients into the wet ingredients gently until just combined; do not overmix. Pour the batter into the prepared pan, smoothing the top. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

Cool

Remove from oven and cool in the pan on a wire rack for 10 minutes, then run a knife around the edge and release the springform. Cool completely on the rack to room temperature (about 45–60 minutes) before assembling with the custard.

Mix Dry Custard Base

In a medium bowl whisk together the cornstarch, granulated sugar and salt until uniform.

Temper and Cook

In a medium saucepan, combine the whole milk and coconut milk and heat over medium until it just begins to steam (do not boil). Remove 1/2 cup of the hot milk mixture and slowly whisk it into the bowl with the cornstarch mixture to temper. Then whisk the tempered mixture back into the saucepan.

Stir Constantly

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens and comes to a gentle simmer (about 5–8 minutes). Continue cooking 1 minute more to fully activate the cornstarch. Remove from heat.

Egg Yolks & Finish

In a small bowl lightly beat the egg yolks. Temper the yolks by slowly whisking in about 1/4 cup of the hot custard to the yolks, then whisk the yolk mixture back into the saucepan. Return to very low heat, stirring constantly for 1–2 minutes until fully thickened and glossy (do not boil). Remove from heat, whisk in the unsalted butter and vanilla extract until smooth. If using shredded sweetened coconut, stir it in now. Cover the surface with plastic wrap to prevent a skin and let cool to room temperature (about 20–30 minutes).

Combine and Macerate

In a bowl combine the fresh blueberries, granulated sugar, lemon juice, lemon zest and ground cinnamon. Toss gently to coat. Let the mixture sit at room temperature for at least 20–30 minutes, stirring once or twice, until the berries release juice and are slightly softened. For best flavor, refrigerate for up to 2 hours; bring back to room temperature before assembly.

Assemble Cake

Place the cooled coconut sponge cake on a serving plate. If the top is domed, level slightly with a serrated knife to create a flat surface. Pour or spread the cooled coconut custard evenly over the cake, leaving a small border if you prefer a distinct layer. Chill the assembled cake in the refrigerator for 30 minutes to set the custard layer lightly.

Top with Blueberries and Garnish

Spoon the macerated blueberries over the custard layer, allowing some of the juices to drizzle over. Sprinkle the top with a light dusting of powdered sugar (optional), a pinch of ground cinnamon, and scatter toasted coconut flakes for texture and visual contrast.

Serve

Return the cake to the refrigerator for 10–15 minutes if you prefer a firmer slice. Slice with a sharp knife wiped between cuts for clean servings. Serve chilled or at cool room temperature. Store any leftovers covered in the refrigerator for up to 3 days.