Turks and Caicos Inipit

Ingredients

The original Filipino Inipit features a plain butter cake with a custard filling. In the adaptation for the Turks and Caicos Islands, the cake layers remain buttery and moist, but the filling is transformed into a creamy coconut filling infused with rum. This modification adds a tropical twist to the dessert, capturing the flavors of the Caribbean. We alse have the original recipe for Inipit, so you can check it out.

• For the cake layers: For the cake layers:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• For the coconut filling: For the coconut filling:
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• For dusting: For dusting:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 11g, 8g
• Carbohydrates (total, sugars): 41g, 24g
• Protein: 3g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9x13-inch baking pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. 6.
   Pour the batter into the prepared baking pan and spread it evenly.
7. 7.
   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   While the cake is baking, prepare the coconut filling. In a saucepan, combine the coconut milk, granulated sugar, and rum. Heat over medium heat until it begins to simmer.
9. 9.
   In a small bowl, whisk together the cornstarch and water until smooth. Gradually add the cornstarch mixture to the simmering coconut milk, stirring constantly until thickened.
10. 10.
    Remove the cake from the oven and let it cool completely in the pan.
11. 11.
    Once the cake has cooled, spread the coconut filling evenly over the top.
12. 12.
    Dust the top with powdered sugar.
13. 13.
    Cut into squares and serve.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy filling.
• Rum — If you prefer a non-alcoholic version, you can omit the rum or replace it with rum extract for a similar flavor.

Tips & Tricks

• For an extra tropical touch, you can sprinkle toasted coconut flakes on top of the powdered sugar.
• If you prefer a stronger rum flavor, you can increase the amount of rum in the filling.
• Make sure to let the cake cool completely before spreading the filling to prevent it from melting.

Serving advice

Serve the Turks and Caicos Inipit as a delightful dessert after a Caribbean-inspired meal. It pairs well with a scoop of coconut or rum-flavored ice cream.

Presentation advice

To enhance the presentation, cut the Inipit into neat squares and place them on a platter. Dust the squares with powdered sugar and garnish with fresh mint leaves for a pop of color.