IMG_0133ingredients (6 inch round pan, with removable bottom)

80g egg yolk c. 4 large egg yolk
50ml coconut oil (corn oil ok)
10ml milk
60ml coconut milk (e.g. ayam brand)
10g coconut cream powder
70g cake flour, sifted twice

160g egg white c. 4 large egg white
60g sugar


蛋黄 80克,约 4颗大蛋黄
椰子油 50毫升(粟油 OK)
牛奶 10毫升
椰浆 60毫升(例如 ayam 牌子)
浓缩椰浆粉 10克
蛋糕粉 70克,过筛两次

蛋白 160克,约 4颗大蛋白
糖 60克


IMG_0105bring coconut oil to a soft boil

IMG_0106pour coconut oil into mixer bowl and add in sifted flour in a go

IMG_0107mix till batter is no longer lumpy

IMG_0108pour in coconut milk and milk. mix well

IMG_0109add in coconut cream powder and whisk to mix

IMG_0110whisk egg yolk together in a separate bowl and pour into batter in 3 additions
blend well before adding in next addition
分 3次倒入以上面糊。每加入一份拌匀后再注入下一份

IMG_0111egg yolk batter should be in ribbon stage. set aside

IMG_0113whisk egg white till frothy and add in 1/3 portion of sugar

IMG_0114continue to whisk till it becomes opaque and add in another 1/3 portion of sugar

IMG_0115whisk till it meringue begins to take shape (you can still somewhat see some bubbles)
add in final portion of sugar

IMG_0116continue to whisk till stiff and shiny peak

IMG_0117change to slow speed and whisk for 1 min to remove big air bubbles

IMG_0118remove egg whisk attachment

IMG_0119add the egg white meringue (on the egg whisk) to the egg yolk batter

IMG_0120loosen egg yolk batter
将面糊拌松IMG_0121IMG_0122fold egg white meringue into batter in 3 additions using EGG WHISK

IMG_0123after 3rd addition, change to spatula to ensure batter at the bottom of the bowl is well mixed

IMG_0124pour batter into pan and tap on tabletop a few times
use spatula to level top of batter

IMG_0125bake using water-bath method in second lowest rack of preheated oven of 180 degrees C for 10 mins, then turn temperature down to 150 degrees C and continue to bake for 75 mins
turn off oven and allow cake to sit in it for 5 mins before removing
(baking time and temperature is for reference only)
送入预热至 180摄氏度烤箱,倒数第二层以水浴法烤 10分钟,后转 150摄氏度继续烤 75分钟
烤箱熄火后,让蛋糕静置于烤箱 5分钟再取出

IMG_0126drop cake from a height of 10cm after removing from oven and invert to cool
蛋糕取出后,从 10厘米高度往下掉,倒扣冷却

IMG_0128after 15-20 mins of cooling, the cake will peel off from the sides by itself
unmould, but leave the base on
allow cake to dry and cool completely before unmoulding base
蛋糕冷却 15-20分钟后,会自燃从烤盘边缘脱落

IMG_0130 I am submitting this post to Little Thumbs Up~ October 2015 : Coconut organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious
little thumbs upIMG_0134


(9) Comments

  • my little favourite DIY/mui (October 28, 2015)

    Hi Vic Vic dear,
    Wow! This is such a wonderful cake!
    Looks soft and fluffy! Bet it is full of coconut aroma too.
    Thanks for the tutorial!

  • Veronica Ng (October 28, 2015)

    This is such a lovely cake. Thanks for the detailed instructions, Victoria. By the way is your cake pan sitting on a rack over a pot of hot water?

    • Victoria Bakes (October 28, 2015)

      Hi hi Veronica. i used a 7 round inch pan to contain the water, and inverted 3 egg tart moulds in it. So yes, the 6 inch pan was sitting on top of \”something\” 😉

  • Rachel (October 28, 2015)

    Looks great

  • vivian sfb (October 28, 2015)

    Look yummy thank for sharing .

  • Charmaine (October 28, 2015)

    Wah…smells goooooz…may i hv a slice pls???

  • WanwanTea婉婉午茶 (October 28, 2015)


  • May Law (October 29, 2015)

    怎么又漏掉了这个香喷喷的蛋糕啊, 幸好这股香味今早传到我家了! 嘻嘻

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