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Cook Time 2 hours
Total Time 2 hours
Ingredients Method

Ingredients
  

For cake:
  • 1 cup milk
  • 1 ½ cup powdered sugar
  • 3 cup flour
  • 1 can sprite
  • 2 sticks unsalted butter
  • ¼ tsp baking soda
  • 1 tbsp baking powder
For custard:
  • 1 quart + 1 cup (use either 2% or whole; do NOT use skim milk) milk
  • 1 cup vanilla custard powder
  • 1 cup sugar
  • 8 oz softened original (thawed) cream cheese
  • 8 oz cool whipped top
For coffee syrup:
  • water 1 ½ cup
  • 1 tbsp instant coffee powder
  • 1 tbsp sugar
Optional:
  • Cocoa powder
  • Chocolate shavings

Method
 

Cake:
  1. Preheat oven 350⁰ F
  2. Thoroughly grease 2 9x13” cookie sheets
  3. Melt 2 sticks of unsalted butter in a pan
  4. In a big bowl, mix the sugar and milk together
  5. Whisk both of the ingredients
  6. Add the melted butter to the bowl and whisk
  7. Set bowl aside
  8. In another bowl, add flour, baking powder and baking soda and sieve the ingredients 2-3 times to incorporate air
  9. Add the sieved flour, baking powder and baking soda to the bowl containing the sugar, milk and melted butter
  10. Mix all of the ingredients together
  11. Add a can of sprite to the bowl and thoroughly mix the ingredients and make sure you have a batter like consistency
  12. Evenly pour the batter into the 2 greased cookie sheets and place in your oven on the upper-middle shelf
  13. Increase the temperature to 400⁰F and bake for 10-12 minutes
  14. When the cake looks golden, turn the oven off and leave the cake inside to cool for 15 minutes. **if the cake browns too much, then leave the cookie sheets inside but open the oven doors
  15. After the cake has cooled for 15 minutes inside the oven, take it out and cool it on your counter top for 30 minutes-1 hour (depending on the weather) [See picture below]
  16. Custard: (while the cake is being baked, you can make the custard)
  17. Boil 1 quart of milk in a heavy-bottom saucepan
  18. Keep the flame on low after boiling the milk
  19. Mix 1 cup of milk and 1 cup of custard powder together and mix together until there are no lumps in the mixture
  20. Add the custard mixture to the boiled milk and thoroughly stir together
  21. Turn off the flame once it thickens and you see the custard forming
  22. Add sugar to the custard and continue stirring for about 2 minutes. **If you add the sugar before you turn off the flame, there’s a high chance of the custard burning but if you add the sugar after you have turned off the flame, it easily dissolves due to the temperature of the custard
  23. Set aside and cool completely for 30 minutes-1 hour [See picture below]
  24. In a bowl, whisk the softened cream cheese and add to the custard
  25. Mix properly
  26. Add cool whipped top to the custard & cream cheese mixture using the cut-and-fold method
  27. Coffee Syrup: (while the cake and custard are cooling, you can make the coffee syrup)
  28. In a small pan, mix water, instant coffee powder and sugar together and boil
  29. After boiling, set aside to cool
Assembling the dessert:
  1. In a deep 9x13” tray, place the cake from the 1st cookie sheet. **If your cake is too big, cut the edges of both of the cakes to fit the tray accordingly
  2. Evenly coat it with about ½ of the coffee syrup to keep it moist
  3. Layer about ½ of the custard on top and spread evenly
  4. Tap the tray to set the layers
  5. Place the 2nd cookie sheet’s cake on top of the custard
  6. Evenly coat it with the remaining coffee syrup
  7. Layer the remaining custard on top and spread evenly
  8. Tap the tray to set the layers evenly
Optional:
  1. To decorate, dust cocoa powder onto the cake and sprinkle chocolate shavings