Pandan Coconut Cake

Bila cakap pasal Pandan Coconut Cake, aku teringat Silver Bird cake. Their pandan coconut cake is the best. But it's sold chilled, so bila nak makan, kena thaw. Dulu, masa aku mula2 beli, it was selling at RM4.90. Now dah naik to RM6.90. Dah lama aku tak beli.

Semalam, entah apa hantu yg dah merasuk, aku teringin sangat nak makan cake tu (sebenarnya nak try bundt pan nordic tu.. hehehe). Setelah puas google recipe and study few recipes, aku decided to use the recipe by joy of baking. Bila kek tu dah masak, aku was at awe with the result. I should have bought nordic pans earlier. True, as Rima said, you can never go wrong with Nordic.

I baked the cake for iftar semalam, pagi tadi aku bangun, cuma tinggal 1 slice je lagi. Separuh telah dihabiskan oleh Shariff dan Raina! Luckily aku sempat merasa and hubby pun sempat makan last nite. I give some to Nisa and Ju.I love this cake a lot! It's very moist and soft. Bau cake pun sangat harum because of daun pandan and santan.

 

Pandan Coconut Cake
Adapated from Joy Of Baking

Ingredients

6 large eggs - separate

1 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 3/4 cups  granulated white sugar, divided

1 teaspoon pure vanilla extract

300ml coconut milk/santan

120ml of air daun pandan (from 4 helai daun pandan yang di blend)

1/2 teaspoon cream of tartar

Method

1. In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt.

2. In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 cup of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

3. With the mixer on low speed, alternately add the flour mixture and santan mixture, in three additions, beginning and ending with the flour.  

4. In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. 

5. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

6. Pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.  

7. Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack.