Recipe modified from My Mum's Cake House and 鲸鱼蓝蓝小窝居
90g castor sugar (you may increase if you have sweet tooth)
2 eggs size (60g each)
40ml concentrated pandan extract
40ml coconut milk (original recipe used milk)
220g self raising flour
1 tsp baking powder
30g dessicated coconut
2 drop green colouring (I found that my batter is very pale in color so I decided to drop in some green coloring)
* I used 8 pandan leaves and blend with water, left the juice in the fridge for 3 days to get the concentrated pandan extract at the bottom layer.
1. Greased and line a 7" square cake pan. (I suggested to use smaller size e.g. 9" x 4" x 3" cake pan to yield taller cake)
2. Cream butter and sugar until light and fluffy.
3. Add in eggs one at a time and beat till it incorporated.
4. Fold in sifted flour and baking powder, alternate with pandan extract plus coconut milk, well mixed.
5. Add in dessicated coconut and mix well.
6. Bake in pre-heated oven at 170C for 30-35 mins.
The cake was full of pandan fragrant when baking inside the oven. I guess I had over mixed the cake batter (due to "helpful" dear daughter insisted to help and kept folding the batter), thus the cake was dried and very crumbly. The cake easily break into pieces if you didn't handle with extra care. The pandan and coconut taste is quite mild as well. Perhaps I should try it again since I trust Angie and 鲸鱼老师's taste but next time must ensure dear daughter is not in the mood of helping lol.
** 1/10/13 : I tried the cake this morning again, tasted so much nicer. The cake become soft and moist, less crumbly. There is a hint of pandan taste with the bite of dessicated coconut, this cake will be very delicious if didn't over mix the cake batter!
I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.