This coconut passion fruit sponge cake was tweaked from one of my favourite sponge…
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I am baking more often these days using wholegrain flour, coconut sugar, and coconut oil. I can’t really take much dessert because of the gestational diabetes, so I am trying to bake for some cheat days when craving strikes :p
I have to be honest that I really am not a fan of anything-coconut (lol!), but I am glad that my condition “forced” me to try coconut products. Because coconut carries a lovely flavor, really!
My husband has been asking me to bake pandan cake, because that is his favourite cake flavor. To be honest, I have not baked anything pandan before! Hahaha!
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Pandan, or also known as the pandanus screwpine leaves, is a unique South-East Asia flavor.
We love to use it in cakes and pastries, which the green pandan cake is very famous for!
So a couple of days back, I saw a bunch of really green and nice pandan leaves, and decided to make a pandan cake. My cake is brownish-green here (again) due to the use of the coconut sugar – well, my entire meringue was light brown in color! Haha!
I feel that this cake seems slightly denser; however it is soft and moist. Perhaps the next time I would try to add 1 more egg white into the meringue and see if it lightens up the cake 🙂
In this recipe, I find that the flavors from pandan and coconut sugar pair very well together. I can also imagine pandan with gula melaka for this soft cake!
I am using Prima superfine wholegrain flour. You can of course use other brands of wholemeal flour, but it might have a difference in the texture of the cake, since most wholemeal flour carries coarser grains.
I really enjoy baking with Prima’s superfine wholegrain flour because the grains are so fine, they don’t make any significant difference to my bakes!
>> MORE YUMMY CHIFFON CAKE RECIPES: