Name: Custard layer cake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Cold
Ingredients: 200 g Bakers Tennis® biscuits; 1 l custard made with custard powder and milk; 1 cup desiccated coconut optional; fresh berries optional, to garnish

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Ingredients (4)

200 g	Bakers Tennis® biscuits
1 l	custard — made with custard powder and milk
1 cup	desiccated coconut — optional
	fresh berries — optional, to garnish

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Method:

Line a loaf tin with baking paper that reaches over the sides so you are able to lift the loaf from the tin when it has set.

Prepare 1 litre custard as per pack instructions, making it slightly thicker than normal.

Place a layer of Bakers Tennis® biscuits flat on the bottom of the loaf tin, then cover with a layer of warm custard, and repeat each layer until all the biscuits and custard has been used. The final layer should be custard.

Chill until set in the fridge for 4 hours or overnight.

Optional: to decorate with toasted coconut, lightly toast the coconut in a dry pan on the stove. Be careful that it doesn’t burn. It should take a few minutes to toast. Allow to cool.

Carefully lift the custard loaf out of the tin when it has set and place on a serving plate. Slide the baking paper out (or trim so it remains only underneath the loaf).