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Kiwifruit Cake with Grated Coconut & Pandan

Course Dessert
Cuisine Asian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 to 6
Calories per serving 284 kcal

Ingredients

  • 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

Instructions

  1. Add the kiwifruit to the bowl of the Cook Processor fitted with the MultiBlade. Press PULSE for 10 seconds.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.