Pandan Coconut Brown Sugar Cake

Pandan Coconut Emulco, Brown Sugar Emulco - 1kg:

Pandan Coconut Brown Sugar Cake

1 nos 6 inch

Preparation Time

40 mins

Cooking Time

15 mins


1 nos 6 inch



Pandan Coconut Sponge Cake
108gm Egg Yolk
143gm Egg White
87gm Caster Sugar
69gm Cake Flour
36gm Unsalted butter
54gm Milk
10gm GH Pandan Coconut Emulco

Brown Sugar Custard
50gm Instant Custard Powder
150gm Milk
4gm GH Brown Sugar Emulco

Pandan Coconut Buttercream
100gm Egg White
136gm Caster Sugar
227gm Unsalted Butter
9gm GH Pandan Coconut Emulco



Pandan Coconut Sponge Cake
1. Line up 3nos of 6inch cake rings with parchment paper.
2. Heat the milk and unsalted butter together.
3. Double-boil the egg yolk.
4. Whisk the egg white and sugar together. Add in egg yolk.
5. Mix in cake flour. Add in milk mixture and GH Pandan Coconut Emulco.
6. Fold well. Pour equally into 3 prepared cake rings.
7. Bake at 180°C for 15 minutes.

Brown Sugar Custard
1. Mix the instant custard powder and milk together.
2. Add in GH Brown Sugar Emulco. Mix well.
3. Place the custard into a piping bag.

1. Double- boil egg white and sugar, beat it till mixed well. Then use the mixer and mix it until fully.
2. Add in unsalted butter and mix well.
3. Last, add in GH Pandan Coconut Emulco.
4. Trim the top of the sponge cake.
5. Place a layer of pandan coconut buttercream on the sponge, spread evenly. Pipe in the brown sugar custard and place another layer of sponge. Repeat the steps again.
6. Coat the cake evenly with buttercream. Chill in the fridge for a while.
7. Decorate with some buttercream, boba and desiccated coconut. Serve well.

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