Kiwifruit Cake with Coconut & Pandan
What a fluffy tea cake do we have here: this kiwifruit cake with pandan and grated coconut is so delicious!
Ingredients
- 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
Instructions
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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.
