Pandan & Coconut Cake

Pandan & Coconut Cake 

Pandan & Coconut Cakes

Pandan & Coconut Cake with Pink Icing and Toasted Shredded Coconut

Pandan & Coconut Cake Mixture

Ingredients:

• 2 cups of self raising flour

•3/4 cup of caster sugar

• 200gm of unsalted butter

•   2 eggs separated

• ½ tspn of baking powder

• 1 tspn of pandan extract

• 200ml of coconut milk

Method:

Cream the butter and sugar then gradually mix in one egg yolk at a time.

In a separate bowl beat the egg whites to form stiff peaks.

Sift the flour into the bowl with the butter mixture. Gradually add the coconut milk and mix until smooth.

Gently fold in the egg whites until its all well combined.

Spoon the mixture into silicon cup cake molds and bake for approximately 15 minutes or until the skewer you insert to the centre of the cake comes out clean. Allow the cakes to cool in their molds and then transfer to a wire rack. The cakes are perfect on their own but you can also jazz it up a little by spreading a little pink icing on and sprinkling some toasted shredded coconut on top. Enjoy them with a cup tea!

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