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Pandan Coconut Cake

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Ingredients
  

  • 250 g unsalted butter
  • 220 g sugar or 200g coconut sugar, and 75g cane sugar
  • 250 g eggs
  • 250 g 1/2 self-rasing and 1/2 plain
  • 125 g pandan juice made by grinding 10 leaves with 100ml of water, then strained
  • 125 g coconut cream
  • 1 tsp pandan paste
  • A pinch of salt

Instructions
 

  • Preheat oven to 180C.
  • Line the bottom of a 8" cake tin.
  • Cream butter and sugar and until white.
  • Emulsify one egg at a time into the mixture.
  • Stir in the pandan paste.
  • Divide the flours into 3 portions, divide the coconut cream + pandan juice into 3 portions.
  • All the flours and the liquid into the mixture alternating.
  • Bake at a low shelf for 1 hour.