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  • 1 cup butter
  • ¾ cup caster sugar
  • 3 eggs
  • 1 cup durian meat
  • 2 tbsp milk
  • 1 cup self-raising flour
  • tsp baking powder
  • ¼ tsp bicarbonate of soda


  • 3 ½ cups powdered sugar
  • ½ cup butter softened
  • 1 tsp vanilla
  • 1 tbsp milk


  • Preheat oven to 340°F. Grease and line a 9” baking tin.
  • Add butter and caster sugar to a large bowl. Beat until creamed. The mixture should have turned pale in color.
  • Continue beating the mixture, adding one egg at a time until they are all well combined.
  • Use a spoon to stir in the durian and milk. 
  • Sift in the flour, baking powder, and bicarb soda. Fold the dry ingredients until fully incorporated into the mixture.
  • Scoop batter into a 9” baking tin and bake for 40-50 minutes until cooked or until a skewer inserted into the cake comes out clean.
  • Allow the cake to cool for 5 minutes before turning out onto a wire rack to cool completely. Slice the cake into thirds and ice the top of each layer.

To make the icing

  • Beat the sugar and butter with an electric mixer until combined. Start the mixer on a low speed to avoid a mess.
  • Add vanilla and milk and continue beating until smooth and well combined. If the frosting is a little dry, keep adding a small amount of milk at a time until it reaches a spreadable texture.

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