This is my own little creation specially made for Rita's birthday yesterday. It's not entirely correct to call it my own creation because I did steal the sponge cake recipe from Double Cream Single Sugar. Get the recipe for the sponge cake from here:
I used a 7-inch cake pan and there's enough cake to cut into 3 layers. This sponge cake recipe is the best, ever. The cake is moist and light, yet, substantial just enough to hold the cake filling.
To make the coconut cream:
Heavy cream - 250 ml
Whip Cream Topping - 250 ml
Sugar - 2 tablespoons
Pure Coconut Essence - 2 teaspoons
I used canned lychee and cut them into pieces and mix with the coconut cream for the filling. Decorate the cake with whole canned lychee and sprinkle with unsweetened coconut. As you can see from the pics, the lychees appear to be a bit pinkish... not sure why but they are canned so I am not responsible for it. Using fresh lychees will make the cake even prettier but unfortunately l could not find fresh lychees in supermarkets yet. The cake is a huge success and didn't take much time to make. I'm starting to be a bit proud of myself!
it was a big success indeed! thx for making it for me. the lychee and coconut match surprisingly well. it's a refreshing cake. can't wait to have my second slice after lunch!
ReplyDelete