RECIPE

Ingredients:

250g cake flour

5g baking powder

2g salt

330g unsalted butter, room temperature

190g sugar

300g egg, weighed without shell

100g gula melaka, roughly chopped into small pieces

50g shredded coconut, toasted

320g Japanese sweet potato, steamed, peeled and mashed

Method:

1. Preheat oven to 180 deg C. Grease and line four cake tins that each measure 19.5cm long, 4.5cm wide, and 5cm high.

2. Sift cake flour, baking powder and salt. Set aside.

3. With an electric mixer, cream unsalted butter and sugar till light and fluffy.

4. Turn the speed of the electric mixer to low. Add the egg and flour mixture in three batches, alternating between the two ingredients. Mix until combined but make sure not to overbeat the mixture.

5. Fold in gula melaka and shredded coconut.

6. Divide the cake mixture into four equal portions, one for each cake. For each cake, pour half a portion of cake mixture into the tin, followed by an 80g layer of mashed sweet potato. Cover the sweet potato layer with the remaining portion of cake mixture. Repeat for the three other tins.

7. Bake for 20 to 25mins, or until a skewer inserted into the centre of the cake comes out clean.

8. Remove from oven. Leave to cool in tin before unmoulding. Decorate as desired.

Makes four 350g cake loaves.