170g butter
50g black sesame paste
125g coconut flower sugar
225g eggs (c. 4 eggs)
1 tbsp vanilla paste
185g coconut milk (i used ayam brand)
35g sour cream
300g cake flour, sifted
3/4 tsp baking powder
1/4 tsp salt
55g desiccated coconut
50g walnuts, toasted and coarsely chopped
10g black sesame seeds, toasted


黄油 170克
黑芝麻糊 50克
椰子花糖 125克
蛋液 225克(约 4颗鸡蛋)
香草糊 1大匙
椰浆 185克(我用 Ayam 牌)
酸奶油 35克
蛋糕粉 300克,过筛
泡打粉 3/4小匙
盐 1/4小匙
干椰丝 55克
核桃仁 50克,烤香后略切碎
黑芝麻 10克,烤香


IMG_1734place butter and sesame paste into mixer bowl

IMG_1735blend using low speed till well mix
scrap bowl down

IMG_1736add in coconut sugar

IMG_1737whisk till mixture is fluffy and light

IMG_1738add in eggs one at a time, blending well after each addition

IMG_1739stir in vanilla paste and mix well

IMG_1740mix flour, baking powder, salt and desiccated together (dry ingredients)
stir sour cream into coconut milk (wet ingredients)
add one third portion of dry ingredients and half portion of wet ingredients into egg mixture
incorporate well

IMG_1741scrap bowl down
add in second portion of dry ingredients and all of the remaining wet ingredients
mix well once again

IMG_1743add in the final portion of dry ingredients and blend well

IMG_1744finally fold in toasted walnuts and black sesame seeds

IMG_1745spoon batter into lined baking pan
tap pan lightly and smoothen surface
slit across the top of the batter with a knife
bake for 65-70 mins in centre rack of 180 degrees C preheated oven
(i baked for 67 mins)
送入预热至 180摄氏度中层烤香烤 65-70分钟
(我烤了 67分钟)

IMG_1746allow cake to cool in pan for 15 mins before unmoulding
cool completely before slicing
出炉后让蛋糕在烤盘内冷却 15分钟后再脱模

Personal notes/温馨小贴士:

IMG_1761– my loaf pan is L 23 x W 7.5 x H 7.5cm. you can use any loaf pan that basically supports up to a 4 large egg batter recipe
我用的烤盘尺寸为 长 23 x 宽 7.5 x 高 7.5厘米。其实,你家如有任何一个能容纳 4颗大鸡蛋面糊的食谱都可用上

IMG_1747– i usually stop baking when an inserted skewer still has some crumbs hanging on it (refer to picture above). personally i find that it yields moist cakes





  • Mae Kwek says:


  • Chloe says:

    Hi Victoria . How are you? This looks so good. Question. I don’t have black sesame paste but I have black sesame powder. Can I mix the black sesame powder with some water/milk to get the paste ? But I do have the regular white sesame paste. Which do u think I should use to yield better aroma. Thanks as always. Chloe

    • Victoria says:

      Hey Chloe how are you? Ok u just asked the same question as the Chinese reader above and I have to say unfortunately no. Black sesame paste has quite a different consistency from mixing powder with water as the paste is a pure one grounded from the seeds which is ultimately pretty oily and does not contain water. If I want to be easy I can say go ahead and try substituting by making your own paste but in this case I think it will affect the outcome of the cake. Hence I will have to say you may like to put aside this recipe for now 🙁

  • Chloe says:

    Hi Victoria. Thanks for lengthy explanation. One more question. Can I use white sesame paste instead ? I guess the flavor would be compromised. What do u think? Thanks Chloe

    • Victoria says:

      Hi Chloe, yes, the flavor p will be compromised. black sesame is definitely more flavorful than white sesame which is why you see it being used for bakes as compared to the white seeds.

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