Saturday, 15 September 2007

Pandan and Coconut cake

My brother wanted to learn to make cakes. He is good at cooking but has never made a cake until now, but not a plain cake, a pandan and coconut cake with buttercream icing. The results are in the photo and were very tasty too.
I was the evil big sister and made him make the cake by hand, I think that way you learn what the mixture should look and feel like. He's allowed to use the mixer for his next cake :)
This is for a small loaf tin the recipe can be increased up for a bigger cake.

Pre-heat your oven and prepare your loaf tin (I use a silicone tin, no flouring or greasing and easy cleaning)

Beat together 2.5 oz/ 70 gms/ 1/3 cup butter and 2.5 oz/70 gms/ 1/3 cup caster sugar until light and fluffy
Add 1 large egg and beat
Add 5 oz/ 145 gms/ 2/3 cup self-raising flour, 2 heaped tablespoons of desiccated coconut, 1 teaspoon vanilla essence (I use real vanilla essence it really does taste different), 1 teaspoon pandan essence mix, 4 tablespoons milk (or water if you prefer) until just combined (not over mixing)
Spoon into your prepared loaf tin, make a small well along centre of cake to stop it having a pointy bit in the middle when cooked (unless you want a pointy bit down the middle of your cake) and cook for approx. 30 mins in a moderate heat oven or until brown. Tip: if you put a knife into the centre of the cake it should come out clean (no mixture sticking to it)
Leave to cook
2 oz / 50 gms/ 1/3 cup butter, 4 oz/ 100 gms/ 2/3 cup icing sugar (confectioner’s sugar), 1/2 pandan essence, a few drops warm water (please do not add to much water or the icing will be runny)
Mix all together and spread over the cooled cake, you can sprinkle a little coconut for decoration

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