pandan coconut butter cake

Butter cakes are so delicious, especially this recipe adapted from Mrs Ng SK.

The cake is super fragrant – it smells crazily good – and very tender.

It was so good, I made a few other versions – Marble Butter Cake, Orange Butter Cake and Cocoa Butter Cake, just to name a few.

Today, by request from readers (yes, you!), I am sharing a pandan and coconut version.

It’s like a Pandan Chiffon Cake, but a buttery version that is a tad denser than chiffon cakes.

Yes, basically it is a heavenly butter cake that is flavored with pandan and coconut.

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YUM.

Make it DOUBLE YUM!

I made this cake using my 8-inch round Pushpan

I love my Pushpans. They are so easy to use – there is no need to grease the pan, no need to line the pan (hate doing that!) and the cakes come out perfectly. Simply place the pan over something solid (like canned food) and PUSH!

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Since Pushpans are waterproof and don’t leak, you can also use them to make cheesecakes or any cakes that require water baths. No need to cover the pan with loads of aluminium foil anymore!

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Let me show you how to make this very delicious cake!

In a mixing bowl, cream the butter and sugar until the mixture turns light and fluffy.IMG_0327 This will take about 4-5 minutes, so be patient!

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Add the egg yolks, one at a time, and mix until combined.

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Add the dry ingredients (flour and baking powder) and the coconut milk and pandan extract in the sequence wet-dry-wet. 

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Set this aside.

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In a clean mixing bowl, whisk the egg whites until soft peaks form.

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Gradually add sugar and whisk until firm peaks form.

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Transfer 1/3 of the meringue into the egg yolk mixture. Beat it in.

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Gently fold the remaining meringue into the cake in 2 batches until no white streaks remain.

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Pour this into a 8 or 9-inch round Pushpan.

IMG_0363Smooth the top and bake this at 170°C for 40-45 minutes, or until an inserted skewer emerges cleanly.

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If the top is getting too brown, place a piece of aluminium foil on top and continue baking.

Once baked, remove the cake from the oven and allow it to cool for 10-15 minutes before transferring it onto a wire rack to cool completely.

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Cut and serve! 

You will fall in love with this cake, I promise!

Pushpans are available online from Kitchenary Singapore. 

Readers of The Domestic Goddess Wannabe get 15% discount for all online purchases from the Kitchernary Online Shop. Use discount code: DGW118 when checking out! (Code is only valid for online purchases.)

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You can also purchase them from 

Harvey Norman Millenia Walk & Suntec City
All Robinsons Departmental stores
All Metro Departmental stores
Takashimaya
OG People’s Park Departmental stores

Authorised retailers:
CLICK HERE

ON-GOING WORKSHOPS 

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Date: Friday 20 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 4 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 9 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Pandan Coconut Butter Cake
Serves 10
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Ingredients
  1. 250g butter, salted
  2. 140g caster sugar
  3. 4 egg yolks
  4. 200g Prima Top flour
  5. 1 1/2 teaspoon baking powder
  6. 65ml coconut milk
  7. 1/2 teaspoon Pandan paste
  8. 4 egg whites
  9. 50g caster sugar
Instructions
  1. In a mixing bowl, cream the butter and sugar until the mixture turns light and fluffy.
  2. Add the egg yolks, onAdd the dry ingredients (flour and baking powder) and the coconut milk and pandan extract in the sequence wet-dry-wet. e at a time, and mix until combined. Set this aside.
  3. In a clean mixing bowl, whisk the egg whites until soft peaks form.
  4. Gradually add sugar and whisk until firm peaks form.
  5. Transfer 1/3 of the meringue into the egg yolk mixture. Beat it in.
  6. Gently fold the remaining meringue into the cake in 2 batches until no white streaks remain.
  7. Pour this into a 8 or 9-inch round Pushpan.
  8. Smooth the top and bake this at 170°C for 40-45 minutes, or until an inserted skewer emerges cleanly.
  9. Once baked, remove the cake from the oven and allow it to cool for 10-15 minutes before transferring it onto a wire rack to cool completely.
Notes
  1. If the top is getting too brown, place a piece of aluminium foil on top and continue baking.
  2. I use 65g eggs for all my bakes until otherwise stated.
Adapted from Mrs Ng SK
Adapted from Mrs Ng SK
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 

 

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