My Mind Patch: Pandan Coconut Butter Bundt Cake (2 eggs)

Baked this delicious and velvety pandan coconut butter cake in a small bundt pan for that beautiful appearance 😍😋

Yield: 1 small cake

Pan size: 14 cm non-stick bundt pan

Baking temperature: Bake in a preheated oven at middle rack, at 140℃ for 30 minutes, increase the temperature to 150℃ for 5 minutes, further increase to 160℃ for about 10 minutes. Finally, turn off the heating and let the cake rest in the oven for about 3 to 5 minutes, or till an inserted cake tester draws out clean.

Ingredients

All ingredients in room temperature

Using 57~59g Omega 3&6 eggs

{A}

70g French unsalted butter

30g caster sugar

15g raw sugar/caster sugar

{B}

2 eggs

15g raw sugar/caster sugar

{C}

60g top/cake flour

20g plain flour plus/plain flour

5g milk powder

2g baking powder

1/8 tsp low-sodium salt

{D}

18g fresh pandan paste *

10g condensed milk/golden syrup

5g coconut oil

* Blend 20g of fresh pandan leaves with 50g of water till very fine. Collect 18g for use in this recipe, and keep the remaining in the fridge.

A picture illustration can be found at the end of this recipe.

Direction

1. Coat the cake pan with some butter or homemade non-stick spread. Set aside.

2. Combine {C} in a small bowl. Set aside.

3. Combine {D} in a small glass. Set aside.

4. Whisk eggs under {B} till foamy, add in 15g of raw sugar, continue to whisk for about 5 minutes using a hand whisk. Set aside.

5. Cream softened butter under {A} till light. Add in the two sugars, continue to cream for about 5 minutes till the buttercream is light and fluffy.

6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream.

7. Add about 2 to 3 tablespoons of flour mixture from Step 2 to the batter and mix well. This helps to prevent the beaten eggs from separating from the buttercream.

Fold in the rest of the flour mixture {C} into the batter using a spatula.

8. Finally, fold in {D} to the batter into a smooth one.

Add a drop of green food dye for a brighter green. This step is optional.

9. Pour the batter into the prepared cake pan from Step 1. Rap the pan to get rid of trapped air bubbles and to level the batter.

10. Bake the batter in a preheated oven at middle rack, at 140℃ for 30 minutes, increase the temperature to 150℃ for 5 minutes, further increase to 160℃ for about 10 minutes. Finally, turn off the heating and let the cake rest in the oven for about 3 to 5 minutes, or till an inserted cake tester draws out clean.