Coconut Cotton Cake 椰香棉花蛋糕
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 30g melted butter
  • 40g plain flour
  • 20g coconut milk
  • 20g pandan extract (refer here)
  • 3 egg yolks (about 70g egg each)
  • 3 egg whites
  • 45g caster sugar
Instructions
  1. Melt butter, keep warm and pour into sifted flour, stir well.
  2. Lightly beaten egg yolks using a hand whisk, combined with coconut milk and pandan extract, mix well. Then mix well with flour mixture.
  3. In another mixing bowl, beat egg white till foamy and add in sugar, continue to beat till peak form (not stiff peak). Fold into egg yolk mixture in few batches with a rubber spatula.
  4. Pour batter into a 6 inch (lined) round cake pan. Lightly tap cake pan on counter top to release air bubbles.
  5. Bake at preheated oven 180 deg C for 10 mins, reduce oven temperature to 150 deg C and continue to bake for about 35-40 minutes or skewer inserted into cake comes clean.
  6. Invert the cooked cake immediately on a wire rack. Slice the cake when it is completely cool.
Recipe by Anncoo Journal at https://www.anncoojournal.com/coconut-cotton-cake/