Pandan Coconut Kaya Cake – Recipe

This pandan coconut kaya cake is a cursed cake. It's a relatively simple cake, but I made it three times: the first time the photo files got corrupted, so I couldn't post it (which is why there is no post last week). The second time there was a power cut right in the middle of baking its next incarnation (last Thursday – the power cut lasted for nearly 11 hours). This incarnation you see here is the third one.




Ready? You'd better be.

Ingredients for Cake:

115g unsalted butter, softened
115g caster sugar
150ml coconut cream
2 eggs
115g self-raising flour
Pinch of salt

Ingredients for Buttercream:

125g unsalted butter, softened
230g icing sugar
2 tbsp coconut milk powder
3 tbsp coconut cream

Toppings:

3 tbsp kaya
Sprinkles (optional)

Method:

1. Preheat the oven to 180°C and grease and line the bottom and sides of a 7" baking tin with baking parchment.

2. Whisk the butter, sugar and coconut cream together until fluffy. Beat in the eggs, followed by the flour and the salt, and pour into the pan. Tap a few times on the kitchen counter to knock out large air bubbles, and bake for about 25 minutes, or until a skewer poked through the centre comes out clean.

3. Let the cake cool completely, and make the buttercream by whisking everything together until pale and fluffy.

4. Remove the cake from the tin, plate it up and spread all over with the buttercream. Add sprinkles, pipe over the kaya, and slice to serve.


Enjoy, have fun... and good luck.

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