A secret inside Cake: “A set of kopi Gao + kaya butter toast” Cake!

Freshly and Lovingly Baked on : 15th Nov 2014

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I know the title is funny. What I am trying to achieve are the following:

1) I love the local Singaporean coffee. Essentially Kopi Gao is coffee with condensed milk. I have decided to incorporate this into the cake which I am trying to bake today.
2) Secret inside a cake is not a new concept. I am just super slow in following the trend but i think this concept will fit into what i am trying to achieve today.
3) Essentially, I am trying to bake the usual set of local breakfast set of one of the very popular coffee chain in Singapore into a cake. Normally, a set of such breakfast will consist of a local coffee, toast and soft boiled eggs. I am incorporating all of these elements into this cake. The soft boiled eggs will essentially be the eggs that I needed to use for the cake. 😉

So off I went to buy the kopi Gao and Kaya Butter toast and happily rushed home for this bake. Due to the texture of the toast, I would suggest cubing and slicing it when it is still hot and fresh. Otherwise, it will be too soft to do so and it became an ardous task!.

Kopi Gao Cake


412g All Purpose Flour
340g Unsalted Butter
337g Granulated Sugar
6 Eggs
Kopi Gao 1/2+1/4 Cup ( Essentially, it is strong coffee with condensed milk)
340g Unsalted Butter
337g Granulated Sugar
6 Eggs
Kopi Gao 1/2+1/4 Cup ( Essentially, it is strong coffee with condensed milk)
1.5 Tsp Baking Powder
1 Tsp Pure Vanilla Extract


Ensure that the kopi Gao is at room temperature before using. Cream Butter and Sugar together until light and fluffy. Add in the eggs one at a time and ensure each is mixed in well before adding the next.

Sift the flour and the baking powder together.

Fold in 1/3 of the flour mixture and alternate with the kopi Gao. Always end with the flour.

Pour the batter into the prepared greased pans (in this case, I got some disposable ones). I divided the batter into equal portions. Then bake it in a preheated oven of 180 degree for about 40 minutes. Check to see if its done with a cake tester.

While it is baking in the oven:

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While the cakes are being baked, I went to reduce the kopi o kosong gao (essentially it is strong black coffee) which I bought by simmering it over low heat. Reduce the content to 4 tbsp quantity.

Kopi o Kosong Gao Icing

250g Unsalted Butter
500g Icing SUgar (sifted)
4 Tbsp Reduced Kopi o Kosong Gao
1 Tbsp Finely Ground Coffee
A dash of pure vanilla extract


Whip the Butter till light and fluffy before adding the Icing sugar bit by bit to the consistency that you like. Divide up the whipped product into 2. Add the reduced kopi o kosong gao and finely ground coffee into one of them and whipped it up. Chill these icings before using.


Additional ingredient
4 kaya butter toast – Cut into Cubes and stripes

Use a big cookie cutter and cut a hole into one of them.Spread icing as shown and position it onto one of the cake.

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Fill the hole with some of the cubed toast, smear icing on the side and position another cake over it.

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Crumb coat the entire cake with the plain icing. And leave it to set in the fridge for about 30 minutes. Then smear the cake with alternate kopi o kosong gao icing and plain icing to achieve the rugged look. Once done, position some strips of toast on top. Voila!

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I sliced into it to reveal the “secret”. 😉

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The texture of the cake

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This is a local beverage bake. You can obviously use the same concept with chocolate cake, buttercream icing and use any commercially available chocolate balls or hershey chocolate to be the “surprise” inside the cake. There are a wealth of ideas and variation you can think of!


One thought on “A secret inside Cake: “A set of kopi Gao + kaya butter toast” Cake!

  1. Pingback: Dessert Recipes with a Singaporean Spin – Kopifolks

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