Friday, 16 November 2018

Coconut Butter Yogurt Cake

I baked a similar Coconut Butter Cake but slightly bigger in size about 2 years ago. The recipe shared here is a smaller cake using the Jamie Oliver range of 1L loaf pan. I also have the coconut milk replaced by the plain Greek yogurt. Reason? I do not have to open a new pack of coconut milk just for that small 15g of coconut milk. I believe Greek Yogurt is more commonly found in our fridge.
The result: equally moist, soft and full of caramelized coconut cum butter aroma. Yumz~ 😋😋

Yield: one 16x8x4 cm loaf cake
Cake Pan: Jamie Oliver 1L loaf pan 17.5x10x9 cm
Baking temperature: 150℃ for 45 minutes, 170℃ for 5 minutes


All ingredients in room temperature
Using 55g Omega 3&6 eggs

85g unsalted butter, softened
75g fine sugar

2 eggs

80g top/cake flour
10g coconut cream powder
2g baking powder
1/8 tsp fine salt

15g plain Greek yogurt
10g golden syrup

6g desiccated coconut


1. Coat the cake pan with some butter. Set aside.

2. Combine top flour, baking powder and coconut cream powder in a bowl. Set aside.

3. Beat eggs at speed 6 of a handheld blender for about 5 minutes, or till the eggs become foamy. Cover and set aside.

3. Cream softened butter with fine sugar till the mixture becomes pale and fluffy. About 5 minutes using Speed 6 of an handheld blender.

4. Gradually, blend in the beaten egg from Step 3.

5. Sieve and fold in the flour mixture from Step 2.

6. Finally, combine the yogurt and golden syrup to the batter.

Use a silicone spatula to give the batter a thorough mix.

7. Pour the batter into the prepared cake pan from Step 1.

Scatter some desiccated coconut over the surface of the batter.

8. Bake at 150℃ for 45 minutes, at middle rack of an oven.
This step is optional : You can slit the cake in the middle at about the 30th minute into baking. This helps the cake to develop a more uniform crack in the centre.

After baking at 150℃ for about 45 minutes, turn up the oven temperature to 170℃ and bake for about 5 minutes, or till the crust becomes golden and an inserted cake tester came out clean :)

9. Transfer the cake with pan to a cooling rack for about 15 minutes.

Invert out the cake and cover it with a cling wrap to keep the cake moist.

10. When the cake has cooled down, cut and enjoy 😋

Thursday, 15 November 2018

Matcha Genoise Cake with Cranberry & Almond Toppings

Have you tried this Kit Kat Matcha Chocolatory Bar with almond and cranberry bits?  It is a pity that this delicious edition of matcha bar is only available in Japan.

It was so yummy that I sent them from Japan using express mail that cost me close to SGD 80 for 4 packets 😱

This matcha cake was designed to imitate the matcha chocolatory bar - not 100% but close 😋

Yield: one 6" round cake
Baking temperature: 160℃ for 30 mintues and 170℃ for 5 minutes


All ingredients in room temperature
Using 55g Omega 3&6 eggs

3  eggs, 175~180g
70g fine sugar

97g top/cake flour
3g matcha powder

30g milk
10g condensed milk
20g unsalted butter


1. Coat an 6" round cake pan with a little oil. Line the side and the base with parchment paper. Set aside.

2. Warm milk, condensed milk and butter in a heat resistant container till the butter melted. Keep warm till needed.

3. Combine top flour and matcha in a bowl. Set aside.

4. Add sugar to eggs in a mixing bowl placed over a warm water bath.

When the mixture has warmed up to about 42℃, starts to beat the eggs using an electric hand mixer at high speed,

Continue to beat till reaching ribbon stage.

5. Sieve and fold in the matcha-flour mixture, in a few small batches.

6. Pour in the warm milk-butter mixture and mix lightly.

7. Pour the batter into the prepared lined cake pan, from a height of about 20cm.

Drop the pan twice to get rid of trapped air bubbles.

8. Bake at middle rack of a preheated oven set at 160℃ for 30 minutes.

Increase the temperature to 170℃ for 5 minutes.

Drop the cake with the pan to a kitchen towel thrice, from a height of about 15cm. This is to prevent the cake from shrinking during cooling down.

Invert the cake and cover it loosely with cling wrap for about 30 minutes.

Remove the cling wrap and dry the cake in a warm oven using the remnant heat for about 15 minutes.

Let the cake cool down to room temperature.

Matcha Whipped Cream

100g whipping cream, cold
10g icing sugar
12g matcha concentrate capsule, cold

This is the matcha concentrate capsule


1. Freeze a tall mixing cup and balloon whisk for about 15 minutes before use.
Beat the cold whipping cream using the Turbo speed of an handheld blender till the cream has thickened slightly. This will take about 1~2 minutes.

2. Add in the icing sugar, continue to beat at Turbo speed till the icing sugar has well blended.

3. Pour in the cold matcha concentrate and beat till the whipped cream reaches firm peak. Use Speed 1 for the final minute to prevent over-whipping the cream.

4. Store the matcha whipped cream in a piping bag fixed with 1-cm round nozzle. Keep in the fridge till needed.


35g diced almond, roasted
20g dried cranberries, cut into fine bits

Assembling the cake

1. Cut the cake into 3 layers.

2. Pipe matcha whipped cream over,

and spread the cream out. Stack the middle layer over and repeat the step for the top layer.

3. Spread the matcha whipped cream over the top of the cake.

Scatter the roasted diced almonds and dried cranberries bits over the top.

Cover with a cling wrap, press the nut and cranberry bits lightly down.

4. Freeze the cake for 1 hour and keep in the chiller for 30 minutes before cutting. Enjoy 😋