1. Preheat oven to 180°C.
2. For the topping, heat a pan over a medium heat. Add the butter, brown sugar, honey and salt. Cook the mixture and once the butter has melted add the coconut. Continue cooking, stirring frequently. Once the mixture is bubbling, cook for 1 minute or until golden brown and then remove from the heat and spread evenly into a greased and lined 9 inch cake tin.
3. In a large bowl, whisk the eggs, sugar and vanilla for 1 minute. Add the oil and mix in. Add the yoghurt and milk and mix well.
4. Sift the dry ingredients and mix in until the batter is smooth.
5. Pour the batter over the coconut and bake for 30-35 minutes.
6. Allow the cake to cool for 10 minutes before turning onto a cooling rack.
7. For the custard, combine the cream, milk and salt in a saucepan. Slowly bring to a simmer.
8. In a large bowl, blend together the egg yolks, sugar and Banana Chocolate Jam using a stick blender, then whisk together to a light ribbon consistency.
9. Pour the milk/cream onto the eggs, whisking continuously, then return the mixture to the saucepan.
10. Cook over a low heat, stirring continuously with a spatula until it has thickened slightly(or 80°C on a kitchen thermometer). It should be able to coat the back of the spatula. Serve immediately with Coconut Chai Cake.
