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If you’re looking to create a unique and flavorful birthday cake, a nasi lemak-inspired cake is a great option. This cake combines the tropical flavors of coconut with the spicy and savory flavors of sambal chili, peanuts, anchovies, and crispy fried chicken. It’s a perfect celebration cake for those who love Malaysian cuisine and want to try something new and exciting.
Ingredients
Coconut Cake Layers
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk
- 1/2 cup sweetened shredded coconut
Sambal Chili Buttercream
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup sambal chili paste
- 1/4 cup heavy cream
Toppings
- 1 cup peanuts, roasted and salted
- 1 cup dried anchovies, fried until crispy
- 4 pieces boneless chicken breast, cut into bite-sized pieces
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Cooking Tools
- Three 9-inch cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Stand mixer or hand mixer
- Large frying pan
- Candy thermometer
Preparation
Coconut Cake Layers
- Preheat your oven to 350°F (175°C).
- Grease three 9-inch cake pans with butter and line the bottom with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Add the flour mixture to the butter mixture in three parts, alternating with the coconut milk, and mix until well combined.
- Fold in the sweetened shredded coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely before frosting.
