Coconut Candy Singapore Flag Cake
1119
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Coconut Candy Singapore Flag Cake

Coconut Candy Singapore Flag Cake

Unbelievably easy and absolutely delicious, there isn't even any baking involved! We guarantee this will disappear before you know it, so make sure you take a picture of your Singapore flag handiwork first. Don't say we didn't warn you!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
  

Coconut Candy Cake

  • 30 g butter
  • 200 g shredded coconut
  • 100 g sugar
  • 110 ml milk
  • 150 g condensed milk
  • 2 tsp vanilla extract
  • Red food colouring

Coconut Icing

  • 100 g icing sugar
  • 2 1/2 tbsp coconut cream

Instructions
 

Coconut Candy Cake

  • Grease a 27cm x 18cm rectangular baking dish with butter or baking spray.
  • In a non-stick pan, melt butter on low heat. Add in sugar, milk, vanilla extract and food colouring (to desired shade of red). Stir gently to combine.
  • Add in shredded coconut and then drizzle condensed milk over mixture.
  • Over medium-low heat, stir mixture constantly (to ensure it doesn't burn) until liquid is fully soaked up and coconut clumps together.
  • Transfer mixture to baking pan/dish and spread it out evenly. Using a spoon, press down the mixture in single strokes all across the surface, to pack it together and level out the surface. Refrigerate to cool.

Coconut Icing

  • Sift icing sugar into bowl.
  • Add coconut cream 1 spoon at a time and mix until a viscous liquid forms. (note: Icing sugar takes a while to take on the moisture of the coconut cream, so be patient with mixing and do not be tempted to add in more coconut cream until you are sure that sugar has been fully absorbed)

Cake Decoration

  • Put remaining coconut icing into piping bag. Cut a tiny opening in the tip, opening should be no more than 0.1cm wide.
  • Position baking pan/dish in landscape orientation. Draw a horizontal line across the middle of the cake.
  • Pipe the shape of a moon and 5 stars on top left corner of cake to resemble the same on the Singapore national flag.
  • Snip the piping bag tip for a wider opening and fill up the bottom half of the cake with icing.
  • Place in refrigerator to cool. Cut into cubes to serve.

“Remember to tag us on @theopenpansg if you try any of these recipes, we’d love to see your creations.
Want to get these recipes, shop for ingredients directly and get all ingredients needed delivered to your doorstep? Check out The Open Pan mobile app here.”

theopenpan
theopenpan@gmail.com
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