Pandan
Coconut Cake

Ingredients

Topping

Cream the margarine until soft. 
Add the icing sugar that has been sifted and beat until the mixture becomes light and creamy.
Add eggs gradually. 
Beat until the mixture is smooth, evenly combined, and creamy.
Add half of the flour and salt. 
Mix until well incorporated.
Mix pandan paste and vanilla essence with water.
Add the mixture into the batter and mix until well combined.
Add the remaining flour and salt. 
Mix again until the batter is smooth.
Fold in the grated coconut. 
Mix until evenly distributed.
Pour the batter into a baking tin that has been lined with baking paper.
Sprinkle grated coconut on top of the batter. 
Bake in a preheated oven at 180°C for 45–50 minutes until fully cooked.

Step 1: Prepare the Batter
In a mixing bowl, beat the eggs and sugar together until the mixture is light and creamy. Add in the coconut milk and pandan paste, then mix until fully incorporated. 
Step 2: Incorporate MFM Self-Raising Flour
Sift the MFM Self-Raising Flour into the mixture. Gently fold the flour in until the batter is smooth and free of lumps. 
Step 3: Add Coconut & Flavouring
Stir in the grated coconut and vanilla essence, ensuring an even distribution of coconut throughout the batter for enhanced texture and flavor. 
Step 4: Pour into the Baking Tin
Transfer the batter into a greased and lined baking tin. For an extra touch, sprinkle a generous amount of grated coconut on top to create a delightful crunch. 
Step 5: Bake to Perfection
Place the tin in a preheated oven at 180°C and bake for 45–50 minutes, or until golden brown and fully cooked. Allow the cake to cool before serving for the best texture and flavor.