Kaya, or coconut jam, is a popular spread in Singapore and Malaysia, and brings a rich coconut flavour to baking. You can usually find it at Asian grocers and online.
- 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
- 75 g butter, softened
- 200 g icing sugar
- 150 g kaya coconut spread
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.
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 SBS On Demand.