Pandan coconut pound cake with frosting

Life have been a bit hectic lately and I had neglected the blog for a while.

To welcome me back I presented you with a sweet treat. It's a pandan and coconut pound cake with butter frosting. This recipe is something I made up with ingredients I thought nice together.

Cake

Ingredients:
50ml pandan juice (extracted from 10 - 12 pandan leaves + 2-3 tbsp water)
4 medium size eggs
200g plain flour
2 tsp baking powder
200g softened butter
150 - 180g sugar (I used 150g because the frosting is sweet enough)
75g coconut powder
100g desiccated coconut

Method:

Rinse the pandan leaves and cut into small pieces then blitz in a mini blender or food processor with some water till pulverised. Squeeze out as much juice as you can. You will get around 50ml. Sieve and set aside.

Preheat oven to 160deg C fan assisted oven or 170 deg C non fan assisted.

Cream the butter and sugar.

Mix plain flour, coconut powder and baking powder together. Sieve.

Add one egg at a time blend till combined, add a little of the flour mix in between. When all eggs are added pour in the pandan juice. Mix then add remaining flour and desiccated coconut.

Pour into a lined or greased 2 lb loaf tin.

Bake for around 60 - 70 min till cooked. Test with skewer for doneness.

Leave to cool

Frosting:

200g softened butter
200g icing sugar (powder sugar), sifted
75g coconut powder, sifted

handful of dried shredded coconut or desiccated coconut for topping.

Method:

Mix the icing sugar, coconut powder and icing by hand first with a spoon till no powder left. Do not blend with electric whisk without mixing the powder into the butter or you will get powder flying all over your kitchen.

Whisk till frosting is light and creamy.

This frosting has a lot less icing sugar than normal frosting. I don't like too sweet. The icing can be soft straight after blending. Check the consistency of the frosting. If too soft leave in the fridge for a while till thick enough to spread without being runny.