Coconut cake with pandan leaf
September 11 2018, 10:40 AM
This soft, cool and delicious coconut cake with pandan leaf will allure you right from the first time. Let's make it!


- Egg: 7

- Fresh milk: 195ml

- Wheat flour: 75g

- Corn starch: 45g

- Vanilla: 1tsp

- Sugar: 120g

- Sugar: ¼ tsp

- Cream of tartar: ¼ tsp

- Powdered sugar: 40g

- Coconut milk: 100ml

- Pandan leaves extract: 1tsp

- Dried coconut: 1 bowl


- Step 1: Separate the egg yolk and egg white of 6 eggs and put to two bowls. Add 60ml cooking oil, 60ml fresh milk, 45g wheat flour, 45g cornstarch, 1 teaspoon of vanilla to the bowl of egg yolk and mix.

- Step 2: Add 120g sugar, 1/4 teaspoon salt, 1/4 teaspoon cream of tartar to the bowl of egg white and use a whisk to whip.

-Step 3: Mix two bowls together and pour into the tray, bake at 165 degrees C in 25 - 30 minutes.

- Step 4: Beat an egg, add 40g powdered sugar, 100ml coconut milk, 135ml fresh milk, 30g wheat flour, 1 teaspoon pandan leaves extract and stir.

- Step 5: Pour the mixture into the pot through a sieve, add 20g butter, stir until the mixture is viscous and the butter is completely dissolved.

- Step 6: Cake cooked, spread the cream on one side of the cake and roll it. Then, spread the mixture in step 5 to the top, sprinkle dried coconut on the cake, refrigerate for 1 hour.

- Step 7: Take the cake out, cut into pieces and enjoy!

Watching video:

Huyen Nguyen

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