Canadian born Phil Fong and his wife Sandra Nolan serve up a modern fusion-style Asian menu with an innovative twist



  • 550g cake flour
  • 20ml baking powder
  • 100g sweetened, shredded coconut
  • 250g butter, room temperature
  • 550g sugar
  • 4 large eggs, plus 4 large egg whites
  • 15ml vanilla extract
  • 375ml coconut milk
  • toasted almond or coconut flakes, to garnish

For the boiled frosting:

  • 350g sugar
  • 30ml light corn syrup or golden syrup
  • 60ml water
  • 6 large egg whites
  • 5ml vanilla extract


1. Preheat the oven to 180°C. Lightly grease 2 x 23cm round or square cake tins and line the bases with baking paper.
2. To make the cake batter: sift the flour and baking powder into a large bowl. Stir the shredded coconut into the flour mixture and set aside.
3. Beat the butter and sugar together with an electric mixer until light and fluffy (about 4 minutes). Add the whole eggs, one at a time, then the egg whites and vanilla extract and beat until fully incorporated.
4. With the mixer on a low speed, add half the flour mixture followed by the coconut milk and then the remaining flour; beat until combined after each addition.
5. Divide the batter between the two prepared cake tins. Bake until the cakes are golden brown (about 45 minutes), rotating the tins halfway through the cooking time. (To test whether the cakes are cooked, insert a cake tester or knife into the centre; it should come out clean.)
6. Remove the cakes from the oven and allow them to cool in their tins for 30 minutes. Then turn them out onto a rack and peel off the baking paper.
7. To make the boiled frosting: combine the sugar, corn syrup, water and egg whites in a large, heavy-bottomed pot. Cook over a medium heat, stirring frequently for 2 minutes. Remove the mixture from the heat and, using an electric mixer on high speed, beat until it’s glossy and voluminous (about 5 minutes). Beat in the vanilla extract and use immediately.
8. Sandwich the cakes together with the boiled frosting and ice the outside. Sprinkle with the toasted almond or coconut flakes.

This recipe makes a two-layer 23cm cake.