Pandan Coconut Layer Cake

Ingredients

Pandan Sponge

• 150g Eggs
• 80g Sugar
• 60g Oil
• 5g Vanilla extract
• 5g Pandan extract
• 80g Flour
• 8g Baking powder
• 2g Salt

Pandan Kaya Filling

• 400ml Coconut cream
• 100g Palm sugar
• 4g Pandan extract
• 8 Egg yolks
• 100g White sugar
• Pinch of salt

Whipped Coconut Cream

• 300g Coconut cream, chilled
• 200g Pandan kaya filling

Coating

• Desiccated Coconut

Instructions

Pandan Sponge

1. Beat eggs and sugar until light and fluffy.
2. Fold in oil, vanilla and pandan extract gently.
3. In a separate bowl, mix flour, baking powder and salt together. Gently fold into the egg mixture.
4. Pour into a lined baking sheet.
5. Cook at 180ºC.

Pandan Kaya Filling

1. Bring coconut cream, palm sugar and pandan extract to a boil.
2. In a separate bowl, whisk egg yolks and white sugar together.
3. Temper egg mix with boiled cream. Return mixture to the pot and cook until the mixture is thickened. Leave to cool.

Whipped Coconut Cream

1. Whisk coconut cream until stiff peaks are formed.
2. Whisk in kaya filling gently.

Assembly

1. Spread whipped coconut cream on top of the cake, followed by the pandan kaya filling.
2. Slice the cake in half and stack one on top of the other.
3. Trim edges neatly. Spread cream on the sides and cover with desiccated coconut.
4. Pipe more cream on the top to garnish.