Ingredients
Scale
- 4 large eggs
- 120 grams sugar
- 100 grams all-purpose flour
- 50 grams coconut milk
- 2 tablespoons pandan extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 200 ml heavy cream
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 50 grams desiccated coconut
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, whisk together eggs and sugar until light and fluffy.
- Sift in flour, baking powder, and salt, then fold in gently.
- Mix coconut milk and pandan extract, then add to the batter and mix until smooth.
- Pour the batter onto the prepared tray and spread evenly.
- Bake for 15-20 minutes or until golden and springy to touch.
- Allow it to cool slightly, then flip onto a clean towel dusted with powdered sugar.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread whipped cream over the cake and sprinkle with desiccated coconut.
- Roll the cake tightly using the towel, then refrigerate to set.
- Slice and serve chilled.
Notes
- Make sure the eggs are at room temperature for better volume.
- Feel free to adjust the sweetness of the cream to your taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg