Gluten-Free Carrot Cake Kaya Toast

Ingredients

• 4 slices Gluten-Free Carrot Cake
• 1 cup Coconut Milk
• 2 large Eggs
• 1/2 cup Coconut Sugar
• 3 leaves Pandan Leaves
• 1/4 tsp Salt
• 2 tbsp Unsalted Butter

Instructions

1. 1Place the 4 slices of Gluten-Free Carrot Cake on a baking sheet. Toast them in an oven preheated to 350°F (175°C) for 10-15 minutes, or until they are golden brown and slightly crisp.
2. 2While the cake is toasting, prepare the kaya. In a medium saucepan, whisk together the 1 cup of Coconut Milk, 2 large Eggs, 1/2 cup Coconut Sugar, 3 Pandan Leaves, and 1/4 tsp Salt until well combined.
3. 3Cook the kaya mixture over low heat, stirring constantly with a whisk or wooden spoon, for 20-25 minutes. Continue stirring until the mixture thickens to a custard-like consistency that coats the back of a spoon. Do not let it boil.
4. 4Once thickened, carefully remove and discard the 3 Pandan Leaves from the saucepan. Pour the kaya through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
5. 5To assemble, spread a generous amount of the warm kaya onto each of the 4 toasted Gluten-Free Carrot Cake slices.
6. 6If desired, place a 1 tbsp slab of the 2 tbsp Unsalted Butter on top of the kaya on each slice. The heat from the kaya will soften the butter.
7. 7Serve the Kaya Toast immediately while the cake is warm and the kaya is soft.

Substitutions

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