Featuring Cocorosco Coconut Oil
Available at Cold Storage Supermarkets, RedMart & Fairprice Online at only $8.80 / 232ml jar & $15.85 / 500ml jar.
CoCorosco Coconut Oil is 100% extra virgin coconut oil extracted from green coconuts in Southeast Asia, which has a more ‘lemak’ fragrance akin to the luscious aroma of “kueh kueh”.
Makes a 9″ x 5” loaf
- 100g cake flour
- a pinch of salt
- 70g Cocorosco extra virgin coconut oil
- 6 eggs yolks (60g each)
- 55g fresh pandan juice (blend a handful of leaves with a bit of water & extract juice with a cheesecloth)
- 50g coconut milk
- ¼ tsp pandan paste
- 6 eggs whites
- ¼ tsp cream of tartar
- 100g sugar
- Line the non-removable base of an 8″ round pan with greaseproof paper. Preheat oven to 155°C. Sift flour, salt & set aside.
- Place Cocorosco coconut oil in a small pot over low heat until just warm (don’t overheat!). Remove from heat and add flour and salt. Whisk till smooth.
- Add pandan juice, coconut milk and pandan paste. Stir to combine (batter will be lumpy).
- Add egg yolks and whisk until batter is smooth once more. Set aside.
- In an electric mixer on medium speed, beat egg whites till frothy and add cream of tartar. Continue beating on medium-high speed till foamy then gradually add sugar. Beat until medium peaks form (the meringue should curl slightly when you invert the whisk).
- Add 1/3 of the meringue into the yolk mixture and gently fold till almost incorporated. Add next 1/3 and fold. Add remaining meringue and fold, till thoroughly combined. Be quick yet gentle to avoid deflating the egg whites.
- Pour batter into the tin, smoothen the top with a spatula. Place tin on a deep baking/roasting tray in the oven on the lowest rack, and pour hot water to come up to about halfway up the sides of tin.
- Bake for about 70 – 80 minutes or until the cake is golden-brown and springs back when lightly pressed with no squishy sound. Lower oven temperature and place a baking tray on the topmost rack if your cake looks like it’s going to crack.
- Remove cake from oven. Allow sides of cake to pull away slightly from the tin (about 10 mins), before using a knife to run around the edges of the tin. Invert cake onto a non-stick frying pan, peel off paper and re-invert onto a rack to cool completely.
- If bottom/sides of cake are still wet, return to the oven (which has been switched off) for 10 mins to dry in residual heat.