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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!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 5 to 6
Calories per serving 284 kcal
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. Then butter or oil a cake tin and spoon the cake batter into 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. Then remove the cake from the hot oven and let it cool in its tin. Slice the cake up and serve lukewarm.
