Kato Chaton – A Delicious and Unique Cake Recipe

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Kato Chaton – A Delicious and Unique Cake Recipe

Kato Chaton is a delightful cake that can be enjoyed on special occasions and festive gatherings. This recipe provides a detailed guide on how to prepare this cake with its distinctive presentation, perfect for six servings.

Ingredients for Kato Chaton:

  • 4 eggs
  • 2 cups sugar
  • 2½ cups flour
  • 1 teaspoon vanilla
  • ½ cup vegetable oil
  • A pinch of salt

For Decoration:

  • 1 cup chocolate
  • 1 cup shredded coconut
  • ½ cup coconut paste
  • Edible blue food coloring
  • 5 round colored chocolate candies
  • 6 plastic sticks for whiskers
  • 2 blue ribbons shaped as ears

Preparation Steps:

Kato Chaton


  1. Separate the Eggs:
    Crack the eggs and separate the yolks from the whites.

  2. Whisk the Yolks:
    Beat the egg yolks with the sugar and vanilla until the mixture turns pale and creamy.

  3. Beat the Egg Whites:
    Add a pinch of salt to the egg whites and beat them until stiff peaks form, resembling whipped cream.

  4. Combine the Mixtures:
    Gently fold half of the beaten egg whites into the yolk mixture. Gradually sift in the flour and fold it into the mixture along with the vegetable oil.

  5. Add Remaining Egg Whites:
    Fold in the remaining egg whites. Grease two baking pans of different sizes with butter.

  6. Bake the Cake:
    Pour the batter into the pans and bake until done. Once baked, shape each cake into a round form using your hands and let them cool.

  7. Prepare the Chocolate Glaze:
    Melt the chocolate with a bit of water over low heat. Once cooled slightly, mix in the cream. Pour this mixture over the cooled cakes, placed on a wire rack to catch the excess glaze.

  8. Decorate the Cakes:
    Sprinkle shredded coconut all over the glazed cakes. Shape small blue circles and other decorations using the coconut paste dyed with blue food coloring.

  9. Add Facial Features:
    Use small balls of the coconut paste to create facial features like the nose and mouth. Insert three sticks on each side of the cake to resemble whiskers, and attach a blue bow for the tie.

  10. Finishing Touches:
    Arrange the round colored chocolate candies vertically as buttons on the larger cake layer. Attach the blue ear ribbons at the top for the finishing touch.

Note: The coconut paste is made using powdered sugar, egg whites, and shredded coconut.

Enjoy this whimsical and tasty Kato Chaton cake that’s sure to impress your family and friends!

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