As I was ageing some egg whites to try out macarons, there were alot of egg yolks to spare. This recipe fits pretty well to use up all the spare egg yolks. If not, it will be scrambled eggs almost everyday which I don’t want that to happen ! Hahaha ! Although this is as sinful as a kueh lapis because of the exorbitant number of egg yolks involved, but the end result is a tenderly soft coconut cake with a twinge of pandan after-taste. Yes, a very asian cake. But it tastes great anyway ! (:
Isn’t these cute ? It’s the first time I am using the star-shaped cake tin.
Finally I can take some good pictures when the sun is up and bright ! This can only happen during the weekends when I am not working and I could find time to bake during the day.
I had some of these made into cuppies and topped with pandan favour whipped cream frosting and decorated with some mini chocolate chips and milk chocolate curls.
Recipe adapted from PA Richard’s Goh Cake Baking Class Stage One :
(half recipe of the original version)
250g coconut milk
2-3 pieces pandan leaves
8 egg yolks
115g self-raising flour (sifted)
few drops of green colouring & pandan essence
1. Preheat oven to 160 degrees C. (Because I made cakelettes and cuppies, I used 180 degrees C.) Grease and line a 8 inches square baking tin with paper.
2. Boil coconut milk, pandan leaves and butter. (Do not overboil, cake will turn oily.)
3. Whisk egg yolks and sugar at maximum speed for about 6 minutes until thick.
4. Add hot coconut mixture into egg yolk mixture and add in green colouring and essence, if using.
5. Fold in sifted flour and mix well.
6. Pour into baking tray and bake for 35-40 minutes. (For my cakelettes and cuppies, I bake for 15-20 minutes.) Turn cake out from baking tin on a wire rack to cool.