Bake Yam Cake

Cake base :
175g Butter
125g Castor sugar
2 eggs
200g Self raising flour - sifted
180ml Milk

Methods:
1) Beat butter and sugar till white and creamy.
2) Add egg 1 at a time. Beat till fluffy.
3) Finally, add the sifted flour alternate with milk but end with flour.
4) Stir-in gently till incorporate with a smooth light batter.
5) Pour into a 8" round  baking tin.
6) Bake at 175 degree celsius for 55 minutes or till cake spring
    back when lightly touched.
7) Remove from pan and allow to cool. Slice into 2 layers.

Fillings :
400g   Yam - Steam & mashed into puree
80g     Sugar - Coarse
40g     Butter
240ml Fresh milk
6 tbsp "Kara" Coconut milk

Methods:
1) Melt butter and sugar over medium heat till sugar dissolved.
2) Blend the sugar mixture, milk and yam puree in a blender.
3) Then cook with coconut milk over medium heat till almost dry.
     Leave to cool.

Cake assembly :
2 layers of cake
Yam fillings
400g Whipped cream
50g Almond flakes - roasted
Cake board / flat plate

1) Place 1 layer of cake onto cake board.
2) Spread 300g yam mixture on top of the cake evenly.
3) Spread 1 layer of whipped cream on top of the yam mixture.
4) Cover with another cake layer.
5) Stir the balance 100g yam mixture with 200g whipped cream.
6) Spread the yam whipped cream mixture over the cake evenly.
7) Chill in fridge overnight.
8) Spread a thin layer of whipped cream and decorate the cake with
    almond flakes at the side of the cake.