Pandan Coconut Cake
I first tried this cake in Phuket and fell in love with it. Went through a lot of trouble and translations before I could get my hands on the recipe! Nonetheless the hassle was worth it. The fragrant pandan from fresh pandan leaves makes all the difference in this cake, it pairs perfectly with coconut leaving a light and refreshing after taste.
ingredients
Pandan Cake:
A.
150g Cake flour
1 tsp baking powder
90g sugar (You may reduce sugar here to 40g)
pinch of salt
B.
55g milk
55g oil
55g fresh pandan juice
5 yolks
C.
5 egg whites
90g sugar (You may reduce sugar here to 70g)
1/2 tsp cream of tartar (optional; i usually skip this)
180 Degrees, 30 mins
Coconut filling:
1 cup coconut meat
150g coconut juice
30g corn flour
250g coconut milk
50g sugar (You may reduce sugar here to 40g)
1 tsp salt
30g butter (optional; i usually skip this)
Swiss meringue buttercream:
130g egg white
250g sugar
500g good quality unsalted butter
1tsp vanila extract
1/2tsp salt
method
Pandan Cake:
Whisk to combine all ingredients from B, and add in dry ingredients from A.
Whisk the 5 egg whites till soft peaks form and add in the sugar.
Fold to combine the meringue with the batter.
Bake at 180 degrees for 30 mins or until a bamboo skewer comes out clean when inserted.
Coconut filling:
With the exception of the butter, combine all ingredients in a heavy bottom pot and bring to a boil or until the sauce thickens.
After the mixture has come to room temperature, add the butter.
Swiss meringue buttercream:
In your mixing bowl (make sure its heat proof), combine the egg whites and sugar then put it over a bain marie and bring the temperature of the mixture up to 46 degrees. This tempering kills all salmonella and other food bourne bacteria.
After ideal temperature has reached remove from heat and start whacking immediately. You will need a stand mixer for this. Beat this the mixture is cool to touch.
Then gradually add in small chunks of the soften butter and beat till its full incorporated.
Now the fun part. When everything is cooled, stack the cake in this pattern: Cake, buttercream, coconut filling and repeat.
Pandan Cake:
Whisk to combine all ingredients from B, and add in dry ingredients from A.
Whisk the 5 egg whites till soft peaks form and add in the sugar.
Fold to combine the meringue with the batter.
Bake at 180 degrees for 30 mins or until a bamboo skewer comes out clean when inserted.
Coconut filling:
With the exception of the butter, combine all ingredients in a heavy bottom pot and bring to a boil or until the sauce thickens.
After the mixture has come to room temperature, add the butter.
Swiss meringue buttercream:
In your mixing bowl (make sure its heat proof), combine the egg whites and sugar then put it over a bain marie and bring the temperature of the mixture up to 46 degrees. This tempering kills all salmonella and other food bourne bacteria.
After ideal temperature has reached remove from heat and start whacking immediately. You will need a stand mixer for this. Beat this the mixture is cool to touch.
Then gradually add in small chunks of the soften butter and beat till its full incorporated.
Now the fun part. When everything is cooled, stack the cake in this pattern: Cake, buttercream, coconut filling and repeat.
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