Look what a fluffy tea cake we have here: this kiwi cake with pandan and grated coconut is so delicious! And highly addictive… Because I can tell you that it didn’t last for 24 hours!
I left it on my kitchen counter. And it just gradually seemed to shrink by every half an hour.
But I will take that as a sign that this cake was absolutely spot on.
That day I had a couple of juicy kiwifruits in my fruit basket.
Kiwifruit
And coincidentally I felt like baking a cake that afternoon as well.
Could I make anything else with them?
There surely has to be more to do with kiwifruit apart from (cup)cake and pie decorations?
Let’s try a kiwi cake then as an experiment, just like you would prepare a classic banana bread!
Easy Kiwi Cake with Coconut & Pandan
This is the very first cake batter that I prepared in my KitchenAid Cook Processor because it is great to mix flours, batter and doughs with! But a classic mixing bowl will also work just fine of course!
You can also use your stand mixer to make this cake batter of course.
Back then I didn’t have one (now I do) and I used my Cook Processor to combine the batter.
So first off below here is the manual recipe. After that you can find the remaining stand mixer and Cook Processor recipes.
Pandan
I used pandan extract which is an Asian flavoring from pandan leaves.
If you are not familiar with the pandan aroma, then you would think it is vanilla extract. And there is your substitute right there. The advantage of pandan: it adds a lovely light green color to your food.
What a great fluffy tea cake this is!
Next on my list to try: a kiwi cheesecake!
Enjoy!
Easy Coconut & Pandan Kiwi Cake Recipe
What a fluffy tea cake do we have here: this kiwifruit cake with pandan and grated coconut is so delicious!
- 2 cups self-raising flour (250 g)
- 7 oz ripe kiwifruits (200 g)
- 3 drops pandan extract or vanilla extract
- 2 oz unsalted butter (55 g), soft
- 5,5 oz caster sugar (155 g)
- 2 medium eggs
- 1 tbsp lemon juice
- 1 tbsp grated coconut
- salt
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Add the soft butter and sugar to a large mixing bowl.
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Whisk the sugar and butter for 3 minutes until soft and creamy. Then add the eggs.
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Whisk the butter, sugar and eggs well until very creamy and pale. Peel the ripe kiwifruits and chop them up finely. Mash the kiwifruit into a pulp. Then add it to the egg mixture. Season with a pinch of salt and add the drops of pandan extract (or vanilla extract) and lemon juice.
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Stir the fruit mixture well. Then add the flour and grated coconut.
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Stir into a thick batter. Once well combined, let the batter rest for 10 minutes. Butter or oil a cake tin. Pour the cake batter in it.
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Bake the cake in a preheated oven at 350°F (180°C) for 35 to 40 minutes or until set in the center. Let the cake cool in its tin. Slice it up and serve lukewarm.
Easy Kiwi Cake with Grated Coconut & Pandan – KitchenAid Stand Mixer Mini
Look what a fluffy tea cake we have here…
This kiwi cake with pandan and grated coconut is so delicious! And highly addictive… Because just believe me, this green cake didn’t last for 24 hours!
Next on my list to try: a kiwi cheesecake!
Enjoy!
Easy Coconut & Pandan Kiwi Cake Recipe
What a fluffy tea cake do we have here: this kiwifruit cake with pandan and grated coconut is so delicious!
- 2 cups self-raising flour (250 g)
- 2 to 3 drops pandan extract or vanilla extract
- 5,5 oz caster sugar (155 g)
- 2 oz unsalted butter (55 g), very soft
- 2 medium eggs
- 7 oz ripe kiwifruits (200 g), peeled and mashed
- 1 tbsp lemon juice
- 1 tbsp grated coconut
- salt
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1) Add the soft butter and sugar to the mixing bowl of your stand mixer.
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2) Lower the mixer head and set speed 4 for for minutes until soft and creamy. Then add the eggs.
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3) At the same speed whisk the butter, sugar and eggs well for 2 minutes until very creamy and pale.
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4) Then add the mashed kiwifruits to the egg mixture. Season with a pinch of salt and add the drops of pandan extract (or vanilla extract) and the lemon juice.
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5) At the same speed whisk the ingredients for a minute.
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6) Then add the flour and grated coconut.
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7) Whisk for another 3 minutes until you end up with a thick batter. Once well combined, let the batter rest for 10 minutes.
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8) Then butter or oil a cake tin and spoon the cake batter into it.
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9) Bake the cake in a preheated oven at 350°F (180°C) for 35 to 40 minutes. The cake should have set in the center. Then remove the cake from the hot oven and let it cool in its tin. Slice the cake up and serve lukewarm.
Easy Kiwi Cake with Grated Coconut & Pandan – KitchenAid Cook Processor
Look what a fluffy tea cake we have here: this kiwi cake with pandan and grated coconut is so delicious! And highly addictive…
Because I can tell you that it didn’t last for 24 hours!
Enjoy!
Easy Kiwi Cake with Grated Coconut & Pandan Recipe
What a fluffy tea cake do we have here: this kiwifruit cake with pandan and grated coconut is so delicious!
- 2 cups self-raising flour (250 g)
- 2 to 3 drops pandan extract or vanilla extract
- 5,5 oz caster sugar (155 g)
- 2 oz unsalted butter (55 g), very soft
- 2 medium eggs
- 7 oz ripe kiwifruits (200 g), peeled
- 1 tbsp lemon juice
- 1 tbsp grated coconut
- salt
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Add the kiwifruit to the bowl of the Cook Processor fitted with the MultiBlade. Press PULSE for 10 seconds.
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Transfer the fruit pulp to a cup. Remove the MultiBlade and clean the bowl. Place the StirAssist in the bowl. Then add the soft butter and sugar.
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Manually set the timer to 3 minutes, press Start and increase the SPEED to 3. Whisk the sugar and butter until creamy. Then add the eggs.
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Manually set the timer to 2 minutes, press Start and increase the SPEED to 3. Whisk the butter until very creamy. Then add the kiwifruit puree, a pinch of salt, the pandan extract (or vanilla extract) and lemon juice.
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Manually set the timer to 2 minutes, press Start and increase the SPEED to 3. Stir the fruit mixture well. Then add the flour and grated coconut.
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Manually set the timer to 4 minutes, press Start and increase the SPEED to 3. Stir the ingredients until you have a gooey batter. Then let it rest for 10 minutes. Butter or oil a cake tin and fill with the cake batter.
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Bake the cake in a preheated oven at 350°F (180°C) for 35 to 40 minutes. The cake should have set in the center. Then remove the cake from the hot oven and let it cool in its tin. Slice the cake up and serve lukewarm.
I love this idea – turning banana bread into kiwi delight! Great job… 🙂
Very Informative page, I hope it will be useful for all of us. Thanks for sharing it with us.
Interesting combination of flavors, kiwi with coconut, nice recipe ?