Pandan sponge cake with shredded coconut frosting

4 servings
35 min
30 min
Very Easy


Number of serving: 4
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


  • 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.


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