Pandan Coconut Cake

My hands are itching to do some baking. I've not baked in my oven for more than a week! The days have been really very busy since last week. This week, the days are equally bad. My days are filled with meetings that lasted till later than my office hours. By the time I reached home, it was late already.

Cannot take it any longer, I decided to do some simple baking this evening, even though I was home much later than usual. Pulling out Alex Goh's Creative Making of Cakes, I've decided to bake Pandan Coconut Cake, just to satisfy my craving for bakings.



Pandan Coconut Cake, extracted from Creative Making of Cakes
Ingredients
(A)
270g Butter
200g Sugar (original was 230g)
(B)
5 Eggs
60ml Coconut milk
3 tsp Pandan essence
(C)
240g Plain flour
25g Custard powder
30g Desiccated coconut
1 tsp Baking powder

Topping
40g Butter
35g Icing sugar
55g Desiccated coconut

Method:
1. Cream (A) till light and fluffy.
2. Add (B) a little at a time and cream till smooth and light.
3. Fold in (C) and mix till well blended.
4. Pour it into 10"x10" cake pan. [Original was 10" round cake pan. I used 10x10 cake pan because I want a flatter cake.]
5. Mix all the ingredients of topping and sprinkle on top of the cake.
6. Bake at 175C for 45mins.
7. Cooled and serve.