Prepare the ingredients:
- Chop the pandan leaves and blend with a little water, then strain to get the juice.
- Grate the coconut and squeeze to get coconut milk.

Make the sponge cake base:
- Separate the egg yolks and whites.
- Beat the egg whites with cream of tartar and sugar until stiff peaks form. Add the yolks one at a time, beating for about 3 minutes.
- Sift the flour and gently fold into the egg mixture.
- Mix a little of the batter with the liquids (vanilla, milk, pandan juice), then gently fold back into the egg mixture.

Steam the cake in a water bath for 30 minutes.
This is a great option if you love sponge cake but don't have an oven.
When opening the lid, be careful not to let water drip onto the cake.

Or bake in a water bath:
Bake at 340°F (170°C) for the first 40 minutes,
then at 300°F (150°C) for the last 20 minutes.

Result when baked in a water bath:

Result when steamed: the cake is smoother and softer.

Make the cream:
Mix coconut milk, pandan juice, sugar, flour, and vanilla until smooth.
Strain through a sieve.
Cook over medium heat, stirring constantly until thickened and fully cooked.
Remove from heat and stir in the butter. The cream will look smooth and glossy.

Slice the cake in half.
While the cream is still hot, spread it over the cake.

Place the other half of the cake on top.
Spread cream all over the cake.
Sprinkle with shredded coconut.
Refrigerate for 2 hours so the cake chills and the cream sets for best flavor.

Decorate the cake as you like. Isn't it cute?

Cake cream:
You can use coconut milk or a mix of coconut milk and regular milk.
Spread the cream while it's still hot.
Once cooled, the cream is hard to spread.

Green heart shape

The cream cools quickly.
When it cools, it becomes hard to spread and smooth because it thickens.
You can put the hot cream into a piping bag right after cooking. Tie it off to keep the cream from drying out and it will be easier to pipe onto the cake.

If you don't have a piping bag, place a bowl of hot water underneath the cream while spreading it. The steam will help keep the cream warm and easy to spread.