classic pandan kaya butter cake 经典班兰咖椰蛋糕

recipe adapted with modifications/原食谱经调整取自于：Aunty Yochana

ingredients (7 inch square pan, greased and lined)

250g butter
180g sugar
1 tbsp kaya
120g egg yolk (c. 6 large egg yolk)
240g eggs (c. 4 large eggs)
300g cake flour
1 tsp baking powder
1/4 tsp salt
20g coconut cream powder
200g coconut milk
4 tbsp homemade pandan paste
25g desiccated coconut

食材（7寸方形模、抹油、铺烤纸）

黄油 250克
糖 180克
咖椰 1大匙
蛋黄 120克（约 6颗大蛋黄）
蛋液 240克（约4颗 大鸡蛋）
蛋糕粉 300克
泡打粉 1小匙
盐 1/4小匙
椰浆 200克
浓缩椰浆粉 20克
自制班兰糊 4大匙
干椰丝 25克

Directions/做法
– sift flour with baking powder, coconut cream powder and salt
面粉、泡打粉、椰浆粉和盐过筛

– whisk eggs and egg yolk and blend in pandan paste. set aside
鸡蛋和蛋黄打散，拌入班兰糊。待用

– cream butter, kaya and sugar till pale and creamy
黄油、咖椰和糖打至奶白色

– add in egg mixture in few additions. do not worry if mixture curdles
蛋液分次加入。如黄油糊出现结块儿现象，无需担心

– alternate in flour and coconut milk, beginning and ending with flour. blend well. if batter still look “curdly”, give it a few hard whisk (if using mixer, bring it to high speed for a few seconds)
面粉和椰浆以交替方式加入～以面粉开头、收尾。拌匀。如面糊此时还是结块儿（犹如豆花），使劲将面糊搅拌数下（如用厨师器，将其转至高速几秒钟将面糊打散即可）

– finally, fold in desiccated coconut. pour batter into pan and level out surface
以翻拌方式加入干椰丝。面糊倒入烤盘，顶部刮平

– bake in preheated oven of 180 degrees for 75 ~80mins or till inserted skewer comes out clean
送入预热至 180摄氏度烤箱烤 75 至 80分钟或至到插入的竹签不带面糊即可

Personal notes/温馨小贴士:
– if you are using store bought pandan paste, add only 1 – 1.5 tsp as the batter colours easily
如班兰糊是采购回来的，因存在色素，只需加入1 至 1.5 小匙即成

– homemade pandan paste does not give the cake too much of a green hue. feel free to add green colouring.. but… (in my humble opinion… why would you wanna do that)
用自制班兰糊烤出来的蛋糕没啥碧绿色可谈。。您可随意加入绿色素。。但。。（对我来说。。自自然燃滴，不是挺好的么？）

– feel free to replace egg yolks with 2 large eggs. weight of eggs + egg yolk should be around 360g (c. 6 large eggs). however, the usage of more egg yolk gives the cake a better texture
蛋黄可用 2颗大鸡蛋替代。鸡蛋＋蛋黄的重量约 360克（约 6颗大鸡蛋）。但使用多些蛋黄的蛋糕，烤出来口感更佳哈