makes
10
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
10
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 225 g butter, softened
- 225 g golden caster sugar
- 4 large eggs
- 1 tsp vanilla bean paste or extract
- 200 g kaya coconut spread
- 225 g self-raising flour
- 50 g desiccated coconut, toasted
Kaya buttercream
- 75 g butter, softened
- 200 g icing sugar
- 150 g kaya coconut spread
Instructions
1. Preheat oven to 180°C. Cream together the butter and sugar in a large mixing bowl until light and fluffy. Add one egg at a time, beating after each addition. If the mixture looks like it is splitting, add a spoon of flour and mix to bring it back together.
2. Add the vanilla and kaya coconut spread and mix well. Add the flour and beat until the mixture is smooth.
3. Grease 10 x non-stick mini loaf tins and line with one strip of greaseproof paper in each tin. Divide the cake mixture between the tins and cook in the oven for 20 minutes.
4. Remove from oven and leave to cool for 5 minutes. Lift the cakes out of their tins and leave to cool completely on wire racks.
5. To make the buttercream, place the softened butter and icing sugar into a large bowl and mix. Then add kaya and beat until smooth and creamy.
6. When the cakes are cool, pipe a layer of kaya buttercream on top. Sprinkle with toasted coconut and serve.
This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
