A delightful dessert combining tropical flavors with a creamy custard topping.
Preheat your oven to 375°F (190°C) and grease a 9 x 9-inch square pan.
Ensure the oven is fully preheated before baking for even cooking.
In a small bowl, soak the currants in lemon juice until plump, then drain any excess liquid.
Soaking the currants enhances their flavor and texture.
In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Sift the dry ingredients to avoid lumps.
Mix the milk and melted butter, then add to the dry ingredients to form a thick batter.
Mix just until combined to avoid overworking the batter.
Spread the batter evenly in the prepared pan.
Use a spatula to smooth the surface for even baking.
In another bowl, whisk together the sour cream, sugar, and egg until smooth.
Ensure the mixture is well blended for a creamy custard.
Stir in the coconut, soaked currants, ginger, and orange zest.
Fold gently to maintain the texture of the custard.
Pour the custard mixture over the batter in the pan.
Spread the custard evenly to cover the batter completely.
Bake in the preheated oven for 25-30 minutes, until the edges are golden and the custard is set.
Check doneness by gently shaking the pan; the custard should not jiggle.
Let the cake cool slightly before serving warm or at room temperature.
Serve with a dollop of whipped cream for added indulgence.
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