coconut & kaya cake
toasted coconut cake with layers of pandan kaya and chantilly cream
a sunday special hot off the press!
this cake was heavily inspired by my recent trip through thailand, malaysia and singapore and the incredible kaya toast and kuih i ate
serves up to 36 people
ingredients
toasted coconut cake
100g desiccated coconut (unsweetened)
170g butter
330g caster sugar
1 tsp vanilla paste
0.5 tsp salt
5 egg whites (you’ll use the yolks below to make the kaya!)
120g mascarpone
2 tsp baking powder
0.5 tsp baking soda
270g plain flour
15g corn starch
240mL coconut cream (any quality)
pandan kaya
250mL coconut cream (best quality, highest fat % you can find!)
65g brown sugar (or palm sugar if you have it)
60g caster sugar
5 egg yolks
0.5 tsp pandan essence
big pinch salt
pandan chantilly cream
2 tsp gelatine powder
2 tbsp water
600mL thickened cream
1 tsp vanilla paste
0.5 tsp pandan essence
1 tbsp powdered sugar
pinch salt
method
toasted coconut cake
preheat oven to 180°C
spread the desiccated coconut (100g) on a sheet tray and toast in the oven until fragrant and lightly golden (about 5-10 minutes)
transfer to a bowl and set aside to cool
line two baking trays (20 x 30cm) with baking paper
optional: while the coconut is toasting, brown half of the butter to add extra toasty flavours
add the butter (170g) and caster sugar (330g) to the bowl of a stand mixer and cream together
add in the vanilla paste (1 tsp) and salt (0.5 tsp) and mix to combine
add the egg whites (5) and mascarpone (120g) and beat together
sift in the baking powder (2 tsp), baking soda (0.5 tsp), flour (270g), and corn starch (15g) and fold together
add the coconut cream (240mL) and cooled, toasted desiccated coconut and fold together until just combined
pour evenly between the lined baking trays
bake for 15-18 minutes until golden brown and and tester comes out cleanly
let cool completely
optional: transfer to the fridge for 10-15 minutes to firm up for assembly
pandan kaya
add the coconut cream (250mL), brown sugar (65g), and caster sugar (60g) to a saucepan
heat gently over medium heat until the sugars have dissolved, making sure not to boil the coconut cream
in a separate bowl, whisk together the egg yolks (5), pandan essence (0.5 tsp), and a generous pinch of salt
add a spoon of the hot coconut cream to the egg yolk mixture, whisking well
transfer the egg yolk mixture to the saucepan with the coconut cream and whisk thoroughly
cook, whisking constantly, for about 10 minutes until the kaya is thickened
transfer to a bowl and let cool completely
pandan chantilly cream
add the gelatine powder (2 tsp) and water (2 tbsp) to a small bowl and let sit for 5 minutes to hydrate
microwave for 30 seconds to melt the gelatine
let cool slightly
add the cream (600mL), vanilla (1 tsp), pandan essence (0.5 tsp), powdered sugar (1 tbsp) and a pinch of salt to the bowl of a stand mixer
whisk until the cream is at soft peaks
pour in the cooled gelatine liquid and whisk until the cream is at stiff peaks
transfer half to a piping bag for decorating
assembly
transfer one of the cakes to your serving board
spread a generous layer of the cooled kaya on top
place the second cake on top and spread a slightly thinner layer of kaya on top
dollop a very generous amount of the pandan chantilly cream on top and spread evenly to the edges
pipe a decorative border of chantilly cream around the cake
transfer to the fridge for 15-20 minutes to set the cream and firm up the cake
serve at room temperature with 35 of your nearest and dearest
