My latest obsession is making layered cake – it just looks so fancy with the cream and frosting. Since tonight I’ll be having a thai dinner party at my place, I decided to make a coconut cream cake. This cake is simple to make, just that there are quite a number of steps involved and lots of washing. The cake tastes amazing which makes everything worthwhile! There are three major steps in making this cake. First, the cake of course. Second, the syrup that drizzles over the cake. Last of all, the cream that goes around the cake. I used two 7″ round cake tins for the cake because I’m bad at dividing the cake into two. Nutrition per slice (One cake serves 10) Ingredients for the cake 150g unsalted butter (room temperature) 150g caster sugar 330g self raising flour 4 eggs 270ml coconut milk (1 can of coconut milk) 1 tsp vanilla essence Ingredients for the syrup 50ml coconut milk 50ml water 40g caster sugar Ingredients for the frosting 300ml whipping cream 50g caster …

Brownies are one of my favourite desserts to make. Firstly, they are great for any occasions. Secondly, they make great tray bakes; cut them up into bite size pieces and they would be gone in no time. Lastly, they are easy to make – it’s almost foolproof and they taste delicious. I adapted this recipe from BBC good food and one thing I like about it is that it does not require the use of the standing mixer. All you need is an electric hand whisk. As much as I love my Kitchen Aid but it’s so heavy and I’m lazy to clean the equipment after use so this recipe works perfectly for me. This recipe is slightly different from the other brownie recipes that I’ve posted. It requires the separation of the egg whites from the yolks. When I was melting the chocolate butter and sugar, the mixture looked a little grainy and I was freaking out a little because I thought that I tempered my chocolate wrongly. But do not lose faith, after …