A moist, tender, and buttery coconut and pandan cake, layered with coconut Swiss meringue buttercream and coconut-pandan pastry cream.
Perfectly stable as a layer cake, yet soft and flavoursome enough as just a sheet cake (though doesn’t mean you can’t spruce it up with coconut and buttercream!).
Read MoreSuper simple, 4 ingredient 'truffles' made with eggnog ganache and crushed speculoos cookies, rolled in coconut or cocoa.
Perfect to distribute as Christmas/ holiday gifts since they are super simple and no bake! Perfect for hot Australian summer Christmases.
Read MoreA twist on the classic black forest cake.
The base cake recipe is dairy free, using oil instead of butter to keep the cake moist for longer and soft after being refrigerated, as well as coconut milk instead of regular milk for added richness and flavour.
Read MoreA vegan crepe cake filled with whipped coconut cream and a coconut gula melaka (palm sugar) filling.
Kueh dadar is basically a crepe roll filled with the same coconut and gula melaka filling. What I'm trying to say is that it's the perfect dessert to turn into a crepe cake.
A super simple recipe, yet yields impressive-looking results (honestly, as is with all crepe cakes).
A taro and purple sweet potato cake rolled with pandan and coconut diplomat cream, sago, and extra pieces of sweet potato.
A more modern twist on a classic Malaysian dessert.
I had previously made a bubur cha cha layer cake for my birthday a few years ago, but never noted down the recipe, so I thought it was about time to revisit the idea.
Read MoreEveryone loves a good cookie. If you don't, that's gotta be a lie, everyone likes cookies (I jest).
The oat cookies are the same as the ones for my ice cream sandwiches (see my previous post), however they are great when sandwiching two together with some speculoos spread.
The jam filled speculoos cookies are a twist on a previous post (see: Christmas speculoos cake).
The two new recipes are the gingerbread spiced snowball cookies and the fruit cake macarons.
With two egg free options, a gluten free option, three nut free options, and a vegan option, there's surely something for everyone.
Read MoreI paired the cookies with Connoisseur's Plant Based Mango Passionfruit ice cream (100% not sponsored, but it is 👌). I came up with this idea as there are oat cookie pieces throughout the ice cream. I also thought, what better flavour to go with those tropical fruits than coconut?
This is a super simple recipe that is based on the method for making ANZAC biscuits, which are basically just oat and coconut cookies that we eat here in Australia, as well as in New Zealand (ANZAC stands for 'Australian and New Zealand Army Corps').
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