Coconut Pandan Cake Roll 椰丝香兰蛋糕卷

This Coconut Pandan Cake Roll is moist and delicious with a Tropical twist.  The sponge cake is made with freshly squeezed pandan juice and coconut milk like the chiffon cake that I had shared in my previous post, but this time with a little adjustment in the ingredients.  The filling is reminiscent of the Ondeh Ondeh and Kueh Dadar (a Malaysian and Peranakan popular snack), grated white coconut, gula melaka (palm sugar) and pandan leaves (screwpine leaves).  A perfect combination of the two flavours in the roll cake.  It is best to serve this Coconut Pandan Cake Roll chilled and the taste is just so wonderful with every bite.

Coconut Pandan Cake Roll

Moist and delicious with a Tropical twist. and the taste is just so wonderful with every bite.

Author Ann Low

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Asian

Difficulty Medium

Servings 0

Ingredients

 

MetricUS Customary

Sponge cake

• 4 egg yolks
• 60 g caster sugar
• 2.5 tbsp pandan juice
• 30 ml coconut milk
• 40 ml corn oil
• 50 g cake flour or plain flour
• 20 g corn flour (starch)

Meringue

• 4 egg whites
• 50 g caster sugar

Coconut filling

• 250 g grated white coconut
• 1 tsp corn flour (starch)
• 150 g gula melaka (palm sugar)
  
  - finely chopped
• 120 ml water
• 2 pandan leaves - knotted
• pinch of salt
• 80 ml non-dairy fresh whipping cream

Instructions

 

• Coconut filling - Add water, gula melaka and pandan leaves into a pot and stir mixture to boil at medium heat till gula melaka melted. Drop in white coconut and corn flour and turn to low heat. Continue to cook mixture for about 5 minutes until syrup almost dries up. Leave filling to cool.  
  
  
• Preheat oven at 170 deg C. Line 10 x 11 or 10 x 12 inch, lined baking tray with parchment paper .
  
  
• In a large bowl, mix egg yolks, sugar and oil, stir well with a hand whisk. Combine coconut milk and pandan juice together and pour into egg mixture, stir well. Sift in cake flour and corn flour, mix well again.
  
  
• Whisk egg whites till frothy, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
  
  
• Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
  
  
• Pour batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven and bake for about 18 minutes. Remove cake from pan, remove the parchment paper and leave to cool.
  
  
• Whisk fresh topping cream to peak form and spread on to sponge cake，(not too thick), then the coconut filling on top. Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours before serving.
  
  

Notes

Please keep in mind that all oven temperatures and baking time varies.

For extracting the pandan juice, please refer here

You may spread the remaining cocnut filling on bread for breakfast or snack.

Keyword cake roll, coconut, Swiss roll

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