Pandan and Coconut Cake (Screwpine Leaves)By Alex Goh

I adapted this recipe from my newly bought Alex Goh baking book "Creative making of Cakes".To my surprised we love this exotic flavor cake.This cake have a wonderful flavor of pandan and powerful taste of coconut.The texture of this cake is  dense and rich with nutty flaky flavor.If you're coconut and pandan (screwpine leaves) lovers,this cake is ideal for you to entertain friends and family for snack or party.

Ingredients:
(A)
270 gm unsalted butter, softened
230 gm sugar

(B)
5 eggs,room temperature
 60 ml coconut milk
2 tbsp fresh pandan extract or essence(screwpine leaves)

(C)
240 gm all purpose flour,sifted
25 gm custard powder
50 gm desiccated coconut flakes
1 tsp baking powder

(D)Topping
40 g butter
35 gm icing sugar
55 g desiccated coconut flakes

Method:


1:Preheat oven a 360 F or 175 C.Prepare 10 inch round mould or pan with parchment paper .Combined (A) in mixer ,beat at medium speed until light and fluffy.Or generously grease inside of pan with solid vegetable shortening or butter spray. Use pastry brush to spread shortening evenly, making sure all inside surfaces are well covered. Dust with flour, tap out excess.
2:Add (B) a little at one time and cream till smooth and light.Use spatula to scrape all the ingredients on the sides and bottom of the mixer into the center,beat well.
3:Combined (C) together in a separated mixing bowl .Fold in (C) and mix till incorporate.
4:Pour the well mix batter into the prepare pan,then sprinkle with The TOPPING(D) on top of the cake.
5:Bake at the middle or center rack of the oven for 50-55 minutes.Test with a tooth pick,if comes out clean,then it's ready.Cool cake in pan before remove cake from the pan to a wire rack .Cut and serve.

Note:

If you can't get the pandan leaves,just used pandan essence instead.Over creaming or beating (A) and (B) will cause the cake to sink and result in a rough texture.