Kaya-Coconut Cake

Fried Green Kimchi - KAYA-COCONUT CAKE

Mr. FGK is pretty talented in the kitchen. He likes to get creative & play around with what is sitting in the pantry. For my birthday this year, he created an original cake recipe. My man is sweet & he just gets me, you know?

KAYA COCONUT CAKE - FGK

I previously mentioned Kaya here & I will surely mention it again soon. The type of Kaya used in this cake was Hainanese Kaya with honey bought jarred from the store. There are many traditional recipes for Kaya that are very laborious & time consuming. However, simple & easy recipes can be found, as well. I made some homemade years ago & found it to be surprisingly easy. Since then I have tried various methods in an attempt to perfect it. I am hoping to have my own recipe up for Kaya very soon. In the meantime, you can likely find it ready made at SE Asian Marts. It is layered in the cake alternatively with the buttercream & also used as an ingredient in the buttercream.

KAYA COCONUT CAKE - FGK

KAYA COCONUT CAKE - FGK

Kaya-Coconut Cake

  • Servings: 8 large slices
  • Difficulty: intermediate
  • Print

Ingredients:

Kaya-Coconut Buttercream

  • 4 Cups powdered sugar
  • *1/3 Cup + 1 Tablespoon Kaya
  • 1 Cup salted butter (226 grams)
  • 4-6 Tablespoons coconut cream
  • 1 teaspoon vanilla extract
  • 2 Cups toasted coconut, optional

Coconut Butter Cake

  • 2 1/2 Cups sugar
  • 1 1/2 Cups salted butter (340 grams)
  • 5 eggs
  • 3 Cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 Cup coconut cream

Directions:

To make the cake, preheat the oven to 350°F/176°C. Grease 2 8-inch round cake pans with a little butter & lightly dust with flour to prevent the cake from sticking. Cream the butter & sugar until smooth. Add the eggs one at a time & mix. Next, add the vanilla & coconut extracts. In a separate bowl, whisk the flour & baking powder together. Alternate 3 times between adding the flour mixture & coconut cream into the butter-sugar mixture. Pour the batter into the cake pans. Bake for about 40 minutes or until a toothpick comes clean from the centers.

While the cake is baking, make the buttercream. Cream the butter until it is smooth. Add the powdered sugar to the butter 1 cup at a time. Next, add the vanilla extract. Add the coconut cream one tablespoon at a time. Eyeball the consistency. Begin with 4 tablespoons. If the buttercream feels too stiff, add one tablespoon of coconut cream at a time until it is the desired consistency. Lastly, mix in the kaya jam. Allow the buttercream to chill in the fridge until the cake has finished baking & cooled.

To assemble the cake, wait until the cake has completely cooled. Split each of the cake rounds creating 4 layers. Alternate the layers between kaya jam & the buttercream. Once the cake layers are stacked, cover the entire cake with the buttercream. Finally, sprinkle the cake with toasted coconut.

Can be made the night before; keeps for about 5 days.

* Kaya, also known as Coconut Jam, is a Southeast Asian curd made from coconut, eggs & sugar.

Happy Baking!

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