I had some leftover coconut milk which needed to be used up and took the opportunity to make this coconut pandan cake which I've been eyeing for sometime. The recipe was meant for a swiss roll with kaya filling, but, as I didn't have kaya on hand, I decided to make a plain cake instead. This simple no frill cake was soft, light and tender and had a pleasant subtle taste of coconut and pandan.
70 g superfine flour
1/4 tsp baking powder
20 g sugar
1/4 tsp salt
30g cooking oil
4 egg yolks
1/4 tsp pandan paste (I used the 'kopoe-kopoe' brand')
30 g coconut milk
4 egg whites
50 g sugar
1/2 tsp cream of tartar
1) Preheat oven to 180° C.
2) Sift superfine flour, baking powder and salt together, then mix with cooking oil, egg yolks, pandan paste and coconut milk till well combined.
3) In another bowl, whick egg whites till frothy then add sugar & cream of tartar and continue whisking till stiff peak.
4) Mix 1/4 of the egg whites with the flour mixture to loosen the mixture a little, then add all the egg white and fold in well.
5) Pour into a round 8 inch lined baking tin. Bake about 30 minutes or until skewer comes out clean when tested.
6) Remove from oven and let cool for a few minutes before removing cake from tin to cool completely on rack. Done!
Note: Cake will shrink abit upon cooling.
|Good enough to eat on its own....and wash down with a cup of tea.|