Pandan sponge cake with shredded coconut frosting

Ingredients

• 5 eggs yolks
• 70 g castor sugar
• 90 ml corn oil
• 60 ml thick coconut milk mix with green food coloring
• 170 g flour
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 pinch of salt
• 5 egg whites
• 1 tsp cream of tartar
• 70 g castor sugar
• 250 ml thickened cream
• 1 handful of shredded/dessicated coconut
• 1 tbsp icing sugar, sifted

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Preparation

• Preheat oven at 175 degree celsius.
• Sift together baking powder, soda and salt.
• Cream egg yolks and sugar until the mixture is thick and pale in color.
• Stir in corn oil, coconut milk and pandan mixture. Fold in sifted flour. Keep aside.
• Whisk egg white and cream of tartar till very stiff. Add in sugar gradually. Whisk until the mixture holds its shape.
• Fold in the egg yolk mixture quickly and evenly. Pour the mixture into the cake mould and bake for 40 minutes.
• Immediately invert the cake after removal from oven. Leave to cool.