Latiya by Marandaeve | Quick & Easy Recipe | The Feedfeed
A Note from Feedfeed

This dessert is a classic Chamorro dish, hailing from Guam and its surrounding islands, and is a family favorite of Feedfeed’s @marandaeve! Slices of fluffy pound cake are topped with a homemade custard flecked with vanilla bean and packed with bits of fresh mango (a non-traditional, but welcome pop of tropical, fruity flavor!). Sprinkle the custard with plenty of ground cinnamon before giving the dish an overnight rest to allow the pound cake to soak up the custard and set to a luscious, velvety confection that’s perfect to serve with coffee. This recipe is part of our Special Edition Meal Planner celebrating Asian American and Pacific Islander Heritage Month. 


Prep time 45mins
Cook time 20mins
Serves or Makes: 6


  • 1 loaf prepared vanilla pound cake (homemade or store-bought), sliced 1/2" thick
  • 2/ 3 cup water
  • 1/ 2 cup cornstarch
  • 2 (12-ounce) cans evaporated milk
  • 1 cup granulated sugar
  • 1 stick unsalted butter
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon vanilla bean paste, or substitute with vanilla extract
  • 2 ripe alphonso mangoes, peeled and small diced
  • ground cinnamon


  • Step 1

    Place a single layer of sliced pound cake in the bottom of a 9 x 13" casserole dish that's at least 3" deep (it's okay if there are some spaces in between slices).

  • Step 2

    Whisk cornstarch into 2/3 cup water to create a slurry.

  • Step 3

    Add evaporated milk to a large heavy-bottom pot. Fill up each can with water and add to pot along with the sugar and butter. Bring mixture to a low boil over medium-high heat, stirring occasionally to avoid scalding.

  • Step 4

    Meanwhile, whisk eggs with vanilla extract and vanilla bean paste until smooth.

  • Step 5

    Reduce evaporated milk mixture to low heat, then slowly whisk in egg mixture. (Ignore the shreds of eggs as this will not be evident in the final taste and texture.) Stir constantly. Bring to a gentle boil over medium heat, then add cornstarch slurry. Cook for two minutes, stirring constantly.

  • Step 6

    Allow custard to cool off the heat for about 30 minutes, then stir in diced mango. Pour custard over pound cake and sprinkle generously with ground cinnamon. Cool uncovered in the fridge overnight.

  • Step 7

    Serve big scoops of latiya into bowls or dessert plates and enjoy. Cover tightly with plastic wrap and refrigerate leftovers for up to 4 days.