Pandan Coconut Brown Sugar Cake

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.

Buttercream
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.