[Recipe] Pandan Coconut Cake Using Airfryer
During this COVID-19 period, I have done more baking during the last few weeks than the last few months combined. Staying at home means that finally I have time to use up my flour and sugar that had been stuck in the fridge for a while, and also pen down whatever recipes I have wanted to. 😅
And so, here's one of my recent bakes using the airfryer - a Pandan Coconut Cake. What I like about this cake is the little bits of dessicated coconut as I bite into it.
Overall, this is a very simple recipe. Tag me if you use this recipe and stand to be featured!
Pandan Coconut Cake using Airfryer
Yield: 1 loaf cake (6.5 X 3 X 3 inches)
Ingredients
(A) Dry ingredients
100g cake flour (otherwise, plain flour is ok)
20g desiccated coconut (optional, if you are unable to get this)
3/4 tsp baking powder
1/4 tsp salt
(B) Wet ingredients
120g sugar
60g oil
60g coconut milk
2 eggs
1/2 tsp vanilla extract
1/2 tsp pandan essence
Directions
1) Preheat.
Preheat airfryer at 160 degrees Celcius for 5 minutes.
2) Combine.
Combine all (A) ingredients.
3) Combine.
Combine all (B) ingredients.
4) Mix.
Add (B) into (A). Mix well. (The mixture will be quite watery, don't worry!)
5) Pour.
Line the base of the tin with baking paper. Pour batter into the tin. Cover the batter with aluminium foil and poke a few holes.
6) Bake.
Bake in airfryer at 160 degrees Celcius for 25 minutes. Remove foil and check for doneness using a toothpick. Continue baking for another 5 to 10 minutes till the top is golden brown.
Serve warm. Enjoy!
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