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For a unique Asian dessert, try this Thai tea molten lava cake. The tender and moist coconut cake oozes out with a luscious Thai tea custard filling that makes you swoon.
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What makes this recipe special
Okay, so since Valentine's Day is just around the corner, I decided to go out on a limb and create something entirely different. No, there's no chocolate or strawberries, but this might be even better: Thai tea molten lava cake!
The original chocolate molten lava cake is a little too indulgent for my taste buds, so I decided to swap the flavors, using Thai influences. What I ended up with was a coconut cake oozing with Thai tea custard. Don't get me wrong, this dessert is still sweet. But since it has Thai tea custard, I'm willing to overlook it.
For another tea-flavored dessert, be sure to check out my earl grey pie, milk tea egg tarts, and hojicha cookies and cream ice cream!
Ingredients
- Thai tea leaves: I use Pantai Thai tea leaves for the custard; however, you can use any brand you prefer.
- Milk: You can use whole milk, 2%, or nonfat milk. Whole milk will give the custard a slightly richer texture, but you can use any milk you prefer.
- Cornstarch: The thickening agent helps thicken the custard to the correct consistency.
- Coconut oil: Use coconut oil in combination with the butter for the coconut cake to add a subtle coconut flavor. You can substitute the coconut oil for butter if you can't find coconut oil.
- Coconut milk: To increase the coconut flavor in the cake, we're going to incorporate coconut milk instead of regular milk. I prefer to use Thai Kitchen unsweetened coconut milk because I believe it has the best coconut flavor.
Recipe
Thai Tea Molten Lava Cake
Ingredients
Thai tea custard
- 1 cup milk (250 ml)
- 1 tablespoon Thai tea leaves (7 grams)
- 2 large egg yolks
- ¼ cup granulated sugar (50 grams)
- pinch of salt
- 2 teaspoons cornstarch
Coconut cake
- ½ cup butter, softened (113 grams)
- ¼ cup coconut oil, unrefined (56 grams)
- ¾ cup granulated sugar (150 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (200 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut milk (125 ml)
- 2 ounces shredded sweetened coconut (57 grams)
- toasted coconut for garnish optional
- powdered sugar for serving optional
Instructions
- Preheat oven to 375 degrees F. Grease 6 4-ounce ramekins with butter and dust with flour, shaking off the excess.
- Make the Thai tea custard filling. Simmer 1 cup milk over low heat until warm. Add the Thai tea leaves and continue to simmer on low for 5 minutes. The milk should barely be bubbling. Turn off the heat and let the milk sit for 10 minutes. Strain, discarding the tea leaves.
- Whisk the 2 egg yolks with sugar, a pinch of salt, and cornstarch until well combined. Slowly add the warm infused milk, whisking constantly. Pour the mixture back into the pot and bring to a simmer over medium-low heat. Continue to simmer until the custard thickens, about 4-5 minutes, whisking constantly. Remove from heat and transfer to a clean bowl. Place plastic wrap directly on top of the custard and let cool completely in the fridge until firm.
- Make the coconut cake. Beat together the butter and coconut oil with sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, making sure it's fully incorporated before adding the next egg. Add the vanilla, flour, baking soda, baking powder, salt, and coconut milk, mixing just until combined. Fold in the shredded sweetened coconut.
- Fill the prepared ramekins about ¼ full with the coconut cake batter, creating a well in the center. Scoop 2 tablespoons of the Thai tea custard in the center and fill the ramekin about ¾ full with more coconut cake batter, making sure to completely cover the custard.
- Bake the Thai tea molten cakes for 15-17 minutes or until the cake is golden brown and the edges have fully set. The center will be slightly jiggly. Remove the cakes from the oven and carefully invert them onto plates. Top with toasted coconut and powdered sugar if desired. Serve warm.
Notes
Step-by-step instructions
Step 1: Cook Thai tea custard
Chocolate molten lava cakes are easy to make. You make the cake batter, put it in ramekins, and bake until the outside is done but the inside is still gooey. This Thai tea molten lava cake requires a couple of extra steps since we have two different flavors: coconut and Thai tea.
First, make the Thai tea custard. Infuse the milk with Thai tea leaves by simmering the milk on low with the leaves for 5 minutes. You don't want the milk to be boiling; in fact, it should barely be bubbling.
Let the mixture sit for another 10 minutes off the heat, then strain and discard the leaves.
Finish the custard by whisking the infused milk with sugar, egg yolks, a pinch of salt, and cornstarch. Bring the mixture back to a simmer over low heat, cooking until the custard begins to thicken. Keep whisking the custard while it's cooking so that the eggs don't curdle.
Once the custard is done, let it cool completely. Continue to chill the custard in the fridge until it's firm. You can also make the custard the day before.
Step 2: Make the cake
Now let's move on to the coconut cake. To impart as much coconut flavor into the cake, we're going to add coconut oil, coconut milk, and shredded sweetened coconut to the batter.
Cream the butter and coconut oil with the sugar in a stand mixer until it's light and fluffy. If your coconut oil is hard, pop it in the microwave for 10 seconds or so until it begins to soften up.
Add the eggs, then the vanilla, the dry ingredients, and the coconut milk. Make sure not to overmix the cake batter, or the cakes can end up tough. Fold in the shredded coconut, and the batter is ready to go.
Step 3: Bake
Now it's time to assemble. Fill the greased and floured 4-ounce ramekins about ¼ full with the cake batter, creating a well in the center. Then, put 2 tablespoons of the Thai tea custard right in the center. Cover the custard completely with more cake batter, filling the ramekin about ¾ full.
Since the ramekins are small, it's easier to fill a piping bag with the cake batter and pipe the batter on top and around the Thai tea custard. Then, use an offset spatula to smooth the top.
Bake the Thai molten lava cakes in the oven at 375°F for 15-17 minutes or until the edges have set but the center is slightly jiggly.
Usually, molten lava cakes are baked at a high temperature for a short period so that the center stays gooey. However, since we filled the center with custard, we wanted most of the cake to be baked, hence the lower oven temperature.
Once the cakes are ready, immediately invert them onto a plate and pop out the lava cake. Sprinkle toasted coconut and powdered sugar on top and dig right in. The Thai tea custard should ooze right out of the warm cake. You might even get a little runny coconut cake, which is completely fine!
I'm a big fan of Thai tea, so you can guess that I thoroughly enjoyed this Thai tea molten lava cake. Something a little different, sure, but still so delicious!
Make-ahead and storage
- Make-ahead: You can fully assemble the cakes in the ramekins and keep them in the fridge. When ready to serve, bake the cakes as directed in the recipe.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.
Frequently asked questions
The custard is ready when it thickens, and you can coat the back of a spoon with it. Make sure to whisk constantly to avoid lumps.
You can use an equal amount of softened butter as a substitute for coconut oil in the cake.
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Matej @ CookWeWill says
One of my sons is obsessed with the classic chocolate lava cake, so I'm gonna try and make this one for him, it looks great! Love your photography style Christine, well done 🙂
Cherry on My Sundae says
Thank you so much! I hope he enjoys this version! Let me know if you have any questions.
Sophia Yam says
Hi could I make this in a 8” cake pan instead and should it be in the same oven temp?
Cherry on My Sundae says
I wouldn't recommend using a large cake pan. I think it'll be significantly more difficult to get the cake cooked but still have the custard runny. I've read that you can make molten lava cakes in muffin pans but haven't tried it myself.
Sophia Yam says
Ok thank you! I do have a ramekin just want to see if I can make into a big cake. Thank you for your quick response!
Cherry on My Sundae says
Let me know if you have any other questions! I know this cake can be a little tricky 🙂
Kaye says
This looks and sounds divine! Could I replace the coconut oil in equal parts butter or another type of oil?
Cherry on My Sundae says
Yes, I would substitute it with equal parts butter. Let me know if you have any other questions!
Nicole says
Hi may I know how do you make the sides of the cake crispy but still moist inside? because it looks a bit crispy in your picture Also may I know how long the custard can be stored in the fridge? can it be frozen?
thank you in advance!
Cherry on My Sundae says
I recommend using a ramekin to bake the lava cakes. The outer edges will get a little crispy but the cake overall is moist, not really crispy. Store the custard for up to 5 days in the fridge. I personally don't like to freeze custard because it can split when you thaw it. Let me know if you have any other questions!
Nicole says
Thank you for answering to my previous question! Sorry asking too much questions, but when I tried making the custard it became a thick jelly like texture and it did not ooze out Is it because I over mixed the custard and how can I avoid this?
2) Also would it be okay to increase the measurement for the Thai tea leaves? because I felt that it was missing that kick
Thank you in advance Christine
Cherry on My Sundae says
Hi Nicole, the custard will be pretty thick because of the cornstarch. Try not to cook it for too long on the stovetop since it'll continue to thicken as it cools. Also, try baking the cake for a shorter time. I think the trickiest part about this cake is finding that perfect baking time. You want to take them out of the oven right when the cake is just done baking. Take them out after 12 minutes and insert a toothpick in the center - it should come out wet. Then insert a toothpick closer to the edge to test if the cake is done - it should come out clean. And yes you can absolutely add more Thai tea leaves. I found that the brand that you use for the Thai tea really makes a difference. Some teas are not as strong as others so adjust according to how strong you want it. I hope these tips help! Let me know if you have any other questions.