Pandan Cake with Young Coconut Cream Sauce (Convection Oven)

Name: Pandan Cake with Young Coconut Cream Sauce (Convection Oven)
Cuisine: American
Ingredients: ~Pandan Cake; 1/2 cup + 3 tablespoons cake flour; 1/4 cup whole milk; 1/4 cup pandan juice; 3 eggs; 1/3 cup sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon SP (cake emulsifier); 1/4 teaspoon vegetable oil; ~Young Coconut Cream Sauce; 1 young coconut, meat only; 3/4 cup coconut milk (175 ml); 7 tablespoons coconut water; 3 tablespoons cornstarch; 1/4 cup sugar; 1/4 teaspoon salt; 2 tablespoons unsalted butter (about 30 grams); ~Cream Cheese Frosting (can substitute with buttercream or whipped cream); 3 1/2 ounces cream cheese at room temperature (about 100 grams); 1 3/4 ounces unsalted butter at room temperature (about 50 grams); 3/4 cup powdered sugar; 1/2 teaspoon vanilla extract

Johnnyminmin @Johnnyminmin

A delicate pandan cake with the aroma of young coconut

Johnnyminmin @Johnnyminmin

A delicate pandan cake with the aroma of young coconut

Saved

Ingredients

~Pandan Cake
1/2 cup+ 3 tablespoons cake flour
1/4 cupwhole milk
1/4 cuppandan juice
3eggs
1/3 cupsugar
1 teaspoonbaking powder
1/4 teaspoonsalt
1 tablespoonSP (cake emulsifier)
1/4 teaspoonvegetable oil
~Young Coconut Cream Sauce
1young coconut, meat only
3/4 cupcoconut milk (175 ml)
7 tablespoonscoconut water
3 tablespoonscornstarch
1/4 cupsugar
1/4 teaspoonsalt
2 tablespoonsunsalted butter (about 30 grams)
~Cream Cheese Frosting (can substitute with buttercream or whipped cream)
3 1/2 ouncescream cheese at room temperature (about 100 grams)
1 3/4 ouncesunsalted butter at room temperature (about 50 grams)
3/4 cuppowdered sugar
1/2 teaspoonvanilla extract

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Steps

1

~To make the cake, beat the eggs with milk, pandan juice, salt, and sugar. Add SP to the whisk and beat until creamy.
2

Sift the flour and baking powder, then mix them in. Add the oil and mix well. Bake at 350°F (180°C) for 30 minutes.
3

Let cool, then trim the top and slice in half (for a small thick cake, slice in half; for a large thin cake, make another layer).
4

~To make the young coconut cream sauce, mix coconut milk, coconut water, sugar, salt, and cornstarch. Cook over low heat, stirring until thickened. Add butter and coconut meat, stir well, and remove from heat.
5

~To make the cream cheese frosting, beat butter with sugar until fluffy. Add cream cheese and beat until combined, then add vanilla and beat until smooth.
6

Spread the cream cheese frosting over the cake as thick as desired.
7

Place the other layer on top and spread cream cheese frosting around the sides.
8

Pour the young coconut cream sauce over the top and decorate with remaining cream cheese frosting.