Coco-pandan Cake

A coconut-pandan cake ... thanks to Wendy  who kindly shared this recipe.  

Ingredients:

(A)
200gm self raising flour, sifted
1/2 cup dessicated coconut
250ml fresh milk
125gm butter
100gm sugar
2 egg yolks
1/2 tsp pandan essence 

(B)
2 egg whites
½ tsp cream of tartar
50gm sugar

• Preheat oven at 160 deg C. Line the base of a loaf tin (21 x 10 cm).
• Combine milk with pandan essence. 
• Beat (B) until stiff peaks form.  Set aside.
• With the same beaters, beat butter and sugar until light and fluffy.  Add in egg yolks, one at a time; beating well and scrape the bowl after each addition.
• Fold in flour into the egg yolk mixture, alternating with milk & pandan mixture.
• Add in dessicated coconut.  Mix well to combine.
• Finally fold in beaten egg whites in 3 additions.
• Pour batter onto prepared pan and bake for about 50 mins or until cooked.