INGREDIENTS FOR CAKE
- 5-6 pandan leaves, grind with 80 ml water and strain
- 180 ml coconut milk
- 2 ½ cup cake flour (300 gms)
- 2 tsp baking powder
- ¼ tsp salt
- 180 gms fine sugar (3/4 cup + 2 tbsp)
- 130 gms oil (½ cup + 1 tbsp)
- 1 tsp pandan extract
INGREDIENTS FOR COCONUT FILLING
- ¼ cup (50 gms) coconut sugar dissolved in hot water
- 50 gms of desiccated coconut (½ cup)
INSTRUCTIONS
- Mix the thick melted coconut sugar (can use microwave or stove to melt the sugar) with the desiccated coconut.
- Mix well.
- That’s it, your filling is ready.
INGREDIENTS FOR COCONUT CREAM FROSTING
- 200 gms coconut cream extract, chilled overnight (¾ cup + 1 tbsp) in order to separate the cream from the liquid
- 240 gms whipping cream (1 cup)
- 30 gms (2-3 tbsp) icing sugar
INSTRUCTIONS
- Spoon out the thick coconut cream gently in a bowl (discard the liquid).
- Whisk the cream with electric beater for a min until volume increases.
- Chill it in fridge again for 1-2 hours until hardens (thickens) slightly.
- In another bowl add the whipping cream and sugar and whisk until stiff peaks form.
- Whisk the chilled coconut cream to stiff peak too.
- Now fold the chilled and thickened coconut cream to the whipping cream and combine well.
- That’s it, your coconut cream is ready.
INGREDIENTS FOR COCONUT SUGAR SYRUP
- 2 tbsp coconut sugar
- 1 tbsp hot water
INSTRUCTIONS
- Mix well to form thickish liquid.
TOPPINGS FOR CAKE
- ¾ cup of desiccated coconut
INSTRUCTIONS FOR CAKE
- Mix together the pandan juice and coconut milk. Keep aside.
- Sift all the dry ingredients, flour, salt and baking powder. Keep aside.
- In a large mixing bowl add sugar, oil and pandan extract. Mix vigorously until combined.
- Add in the pandan coconut milk in small batches alternating with the dry ingredients.
- Use a spatula to fold. Do not overmix.
- Transfer the batter to a greased baking pan.
- Bake in a preheated oven at 180c / 355f for 35-45 mins or until the inserted skewer comes out clean.
- Cool cake completely before slicing.
- Cut into 2 or 3 portions.
- Your cake is ready.
LETS PUT IT TOGETHER
- Place bottom layer of cake on plate.
- Baste it with coconut sugar syrup.
- Add the coconut cream frosting.
- Spread well.
- Add the coconut filling.
- Add another layer of coconut cream.
- Repeat for another layer.
- Top off last layer with cream and smoothen the edges.
- Sprinkle desiccated coconut on top and along the sides.
- Refrigerate at least 2 hours before serving.
