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Coconut-Choccolate Zebra-Cake

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Here I wanted to create a three-layered birthday cake. To make the layers really contrasting I made three layers with cocoa and filled the cake with a mixture of semolina and desiccated coconut. I used a small round 20cm-tin for this but you can also bake a two layered cake and use a bigger one.



2 1/2 cups plain flour

1 cup sugar

1/2 cup unsweetened cocoa powder

3 tsp baking powder

1 tsp vanilla powder or sugar

1/2 tsp salt

2 Tbs tapioca or soyflour or other egg replacements

1/2 cup sunflower oil

2 cups soy milk

1 tsp vinegar or lemon juice


coconut filling:

1 tin coconut milk (400ml)

1/2 coconut tin filled with soy milk

7 Tbs semolina

3 Tbs margarine

150-200g sugar

200g desiccated coconut (keep some for garnishing)



100g dark chocolate mixed with some coconut fat



Mix all dry ingredients. Form a mould in the middle an pour in soy mil, vinegar or lemon juice and let it sit for some minutes. Add oil and mix to a smooth dough. Grease your baking tin and pour in one third of the dough. Bake for 25 to 30 minutes at 200°C. Do the same with the rest of the dough. Let the three discs cool. Meanwhile, prepare the filling.

Therefore, mix coconut and soy milk, semolina, sugar, coconut and margarine in a pot and heat until it boild while stirring continously. If the mixture is too stiff, add some more soy milk. Use more or less sugar to taste. Let sit for a while until it has cooled a bit.

Then spread on the parts and top them on each other.

At last pour over the melted chocolate and spread the sides with chocolate, too. sprinkle with coconut. If you have some filling left over you can either nibble it yourself or form them into small rounds and decorate the cake with it.


Malaysian Pandan Chiffon Cake

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This is a recipe for a very tasty moist cake from Malaysia. In Malaysia Pandan is widely used in many desserts, almost like vanilla elsewhere. It both colours food naturally green and gives it a nice flavour and smell. It matches well with coconut, so most pandan cakes are made with coconut milk. Usually you need alot of eggs for a chiffon cake and the cake should come out very moist and melting in your mouth. I simply avoided using soymilk or water and just used coconut milk and pureed tofu, which gives the cake the right cosistency. You don’t even need expensice egg replacers! Just go to your next Asian supermarket (or your market if you live in South East Asia) and get some fresh pandan leaves. Alternatively, you can also use artificial pandan flavour, which will make the preparation procedure much faster and the cake even greener.


560g plain flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

250g sunflower oil (or other neutral tasting cooking oil)

250g sugar

220g tofu

1 1/2 tins(400ml-tin) coconut milk

5 or more fresh Pandan leaves (they look like this:)



Mix flour, baking powder and baking soda in a bowl. Place coconut milk in a food processor and cut the pandan leaves into it using a pair of scissors. Puree finely and strain through a sieve to get a green coloured coconut milk. The picture below shows pandan juice with water(it’s not from this recipe), so yours will be less green.

Put the mixture back into the food processor and add tofu, oil and sugar. Mix and add to the flour mixture. Stirr it up and pour into a greased loaf tin.
Bake for 30 to 40 minutes at 200°C. The dough should be still a bit moist inside. Cool and invert the tin.