110g butter
1 cup castor sugar
2 eggs
Cream the butter & sugar but it will not get creamy because of the amount of sugar. Pour 1 egg at a time and continue whisking until it gets creamy.
1/2 cup coconut cream (I use Kara)
1/4 water
1 tablespoon pandan extract (or more depending on the colour of your paste)
1/4 tsp salt
In a measuring jug, mix the liquid items and add to the butter mixture alternating with the dry ingredients and whisk until well mixed.
11/2 cup flour (sifted)
1/2 tsp baking powder
Line 2 round 7 inches cake tins with grease proof paper. Pour the batter evenly and bake for 25 min on 180 degrees or until the sponge comes out clean from a skewer. Cool the sponge completely or what I did was bake the sponge 1 day before. Slice each sponge in half so that you get 4 layers of cake.
Gula Melaka Syrup
4 round blocks of Gula Melaka (chopped)
1/2 cup water
Boil the gula Melaka with water until completely dissolved and thickened. Set aside to cool.
Cream Cheese Frosting
250g cream cheese
200ml - 250 ml of Gula Melaka syrup
Whisk the cream cheese until smooth and drizzle in the syrup bit by bit until you get the sweetness that you prefer. Set aside some syrup to drizzle over your sponge.
Toasted Coconut
150g flaked coconut
(I used Red Mill)
Toast in a pan over low heat until golden and cool.
And now once you have all the ingredients ready, it's time to assemble the cake.
Divide the frosting in 4 parts for all 4 layers. Place 1 piece of sponge on a plate, drizzle with Gula Melaka and spread 1 portion of frosting. Top with toasted coconuts.
Do all that on all 4 layers. I chose not to frost the side for a more rustic look. Keep refrigerated for at least an hour to set the frosting.
Happy trying!
