IMG_8852forgive me for i am totally in love with this cake
(´・` )♡

Ingredients (makes a 6 inch round cake with removable base)

35g melted coconut oil 
50g top flour
1 tbsp homemade pandan paste
10g coconut cream powder
50g coconut milk * i used kara brand

3 egg yolk
2 eggs *net weight of both my eggs is 94g

3 egg white
45g castor sugar 

IMG_8851食材(可做一个 6寸活动底圆形蛋糕)

融化椰子油 35克
特优低筋面粉 50克
自制班兰糊 1大匙
速溶椰浆粉 10克
椰浆 50克*我用 kara 牌子

蛋黄 3颗
鸡蛋 2颗*两颗鸡蛋净重为 94克

蛋白 3颗


IMG_8853– beat eggs with egg yolk till frothy. set aside

– boil coconut oil in a saucepan till 65 degrees C and add in sifted flour & coconut cream powder in one go. turn off fire and mix well using a spatula
黄油煮至 65摄氏度,一口气加入所有过筛的面粉和速溶椰浆粉。熄火、用刮刀拌匀

– blend in coconut milk & pandan paste

– add egg mixture to the above and mix well. set aside

– beat egg white till frothy and add in sugar in 3 additions, beating till stiff and shiny peaks

– fold egg white meringue into egg yolk batter in 3 additions

– pour batter into cake pan * i lined the bottom of the pan with parchment paper. pan is ungreased

– tap pan on table a few times to remove additional bubbles

– bake cake using water bath method on second lowest rack of preheated oven of 165 degrees for 58-60 mins. invert cake to cool after baking and unmould only after cake has been cooled completely
蛋糕以水浴法,放入烤箱倒数第二层,165摄氏度、上下火烤 58-60 分钟后。蛋糕出炉后立马倒扣、待完全冷却后在脱模

* personalized embosser is a gift from a friend. i believe she personalised & bought it off taobao. to use, use a blowtorch to heat up embosser for 45 seconds, then press lightly onto cake without applying pressure
个人烙印是朋友送滴 ~ 相信她是从淘宝量身定做淘回来滴。如用烙印,只需用喷火枪在烙印上加热约 45秒,然后将烙印轻轻按在蛋糕体上即可。千万不可施加压力哈

IMG_8856please refer to this post for cocoa cottony cake recipe




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