Ube Latiya Blondie Cake
>
Ube Latiya Blondie Cake

Ube Latiya Blondie Cake

Inspired by the traditional Chamorro dessert from Guam and the Mariana Islands, this Latiya Blondie Cake Recipe requires no baking and is a celebration of coconut flavors.

Servings: 58 servings (1 serving = 1 - 2x2-inch piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Coconut Custard
INGREDIENT
WEIGHT
MEASURE
Cornstarch
3 oz
1/2 cup
Water, cool
4 oz
1/2 cup
Butter, unsalted
8 oz
1 cup
Heavy cream
1 lb 5.00 oz
2 1/2 cups
Coconut milk, canned
1 lb 2.00 oz
2 1/2 cups
Dark brown sugar, packed
8 oz
1 cup
Coconut flakes, sweetened
5 oz
2 cups
Vanilla extract
1 Tbsp
Cinnamon, ground
1 Tbsp
Ube flavoring syrup
1 tsp
Prep
  1. Thaw blondie sheet at room temperature for 10-15 minutes.
  2. Remove plastic and place blondie sheet in cardboard packaging on a half sheet pan lined with parchment paper.  
Coconut Custard
  1. Whisk together cornstarch and water in a small bowl; set aside.
  2. Melt butter in a large pot, then whisk in heavy cream, coconut milk, dark brown sugar, coconut flakes, vanilla extract, cinnamon and ube syrup.
  3. Bring mixture to a boil, stirring frequently; remove from heat.
  4. Whisk in cornstarch mixture, stirring constantly until mixture thickens.
Assembly
  1. Pour hot Coconut Custard over the blondie half sheet, use an offset spatula to spread into an even layer.
  2. Allow cake to sit at room temperature until cooled, then cover with plastic wrap (press onto the surface of the cake to prevent a “skin” during the cooling process).
  3. Refrigerate 1-2 hours or overnight; peel away cardboard packaging and invert onto a cutting board.
  4. Remove parchment liner on the bottom, then flip blondie cake back over so the coconut custard is on top.
  5. Slice into 2x2-inch pieces; keep refrigerated until service and serve cold.

  • Serve with a dollop of whipped topping and garnish with toasted coconut.

View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 - 2x2-inch piece
Calories
250
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
120mg
5%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
19g
Protein
1g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content