Butter Coconut Cake

This is one of my favorite cake which I used to bake during special occasions. The taste is quite unique compared to other cakes because of the coconut cream added to it. Quite rich but it is not sinful to indulge in eating this cake once in a while. Coconut cream or milk adds a rich and buttery flavor to a simple cake. The icing can be made with powdered coconut milk, icing (powdered) sugar and a hint of coconut cream, blended and spread on the cake.

INGREDIENTS:

1 cup (250g/8 oz) butter
3/4 cup (185g/6 oz) castor sugar
1/4 cup(60g/2 oz) palm sugar - pounded
5 - 6 eggs
pinch of salt
2 cups (250 g/8oz) self-raising flour
2 tabsp coconut cream
2 pandan leaves, shredded and pounded to make juice or
1 tsp rose essence

METHOD;
Cream the butter and sugars until smooth. Add the eggs, one at a time, with the salt, using a whisk or a mixer to inject some air into the mixture

Shift the flour three times. Add alternately with the coconut cream, folding slowly with a metal spoon until well blended.

Add the pandan juice, which will turn the cake a light green color. Use rose essence if this doesn't appeal to you.

Line the bottom of a greased 25 cm(10in) round or square cake tin with greased paper. Coat with flour, dusting off any excess. Bake for 25 minutes at 170 C(340 F) on the middle shelf of the oven. The cake is ready when it shrinks away from the side of the tin. Cool for a few minutes on a wire rack before turning out.