EGGLESS PANDAN CAKE (Onde-Onde Cake)

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Written By Shilpa Anand
INGREDIENTS FOR CAKE 5-6 pandan leaves, grind with 80 ml water and strain 180 ml coconut milk2 ½ cup cake flour (300 gms)2 tsp baking powder¼ tsp salt180 gms fine sugar. (3/4 cup + 2 tbsp)130 gms oil (½ cup + 1tbsp ) 1tsp pandan extract INGREDIENTS FOR COCONUT FILLING ¼ cup( 50 gms)coconut sugar dissolved in hot water50 gms of desiccated coconut (½ cup)INSTRUCTIONSMix the thick  melted coconut sugar (can use microwave or stove to melt the sugar) with the desiccated coconutMix well That’s it , your filling is ready

INGREDIENTS FOR CAKE 

  • 5-6 pandan leaves, grind with 80 ml water and strain 

  • 180 ml coconut milk

  • 2 ½ cup cake flour (300 gms)

  • 2 tsp baking powder

  • ¼ tsp salt

  • 180 gms fine sugar. (3/4 cup + 2 tbsp)

  • 130 gms oil (½ cup + 1tbsp ) 

  • 1tsp pandan extract 

INGREDIENTS FOR COCONUT FILLING 

  • ¼ cup( 50 gms)coconut sugar dissolved in hot water

  • 50 gms of desiccated coconut (½ cup)

INSTRUCTIONS

  • Mix the thick  melted coconut sugar (can use microwave or stove to melt the sugar) with the desiccated coconut

  • Mix well 

  • That’s it , your filling is ready

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INGREDIENTS FOR COCONUT CREAM FROSTING 200 gms coconut cream extract , chilled overnight (¾ cup+1 tbsp)in order to separate the cream from the liquid 240 gms whipping cream ( 1cup)30 gms ( 2-3 tbsp )icing sugar INSTRUCTIONS spoon out the thick coconut cream gently in a bowl( discard the liquid) Whisk the cream with electric beater for a min until volume increasesChill it in fridge again for 1-2 hours until hardens ( thickens) slightly In another bowl add the whipping cream and sugar and whisk until stiff peaks formWhisk the chilled coconut cream to stiff peak too Now fold the chilled and thickened  coconut cream to the whipping cream and combine well That’s it , your coconut cream is ready INGREDIENTS FOR COCONUT SUGAR SYRUP 2tbsp coconut sugar1 tbsp hot water INSTRUCTIONSMix well to form thickish liquid TOPPINGS for cake ¾ cup of desiccated coconut INSTRUCTIONS for cake Mix together the pandan juice and coconut milk. Keep aside Sift all the dry ingredients, flour, salt and baking powder. Keep asideIn a large mixing bowl add sugar , oil and pandan extract. Mix vigorously until combined

INGREDIENTS FOR COCONUT CREAM FROSTING 

  • 200 gms coconut cream extract , chilled overnight (¾ cup+1 tbsp)in order to separate the cream from the liquid 

  • 240 gms whipping cream ( 1cup)

  • 30 gms ( 2-3 tbsp )icing sugar 

INSTRUCTIONS 

  • spoon out the thick coconut cream gently in a bowl( discard the liquid) 

  • Whisk the cream with electric beater for a min until volume increases

  • Chill it in fridge again for 1-2 hours until hardens ( thickens) slightly 

  • In another bowl add the whipping cream and sugar and whisk until stiff peaks form

  • Whisk the chilled coconut cream to stiff peak too 

  • Now fold the chilled and thickened  coconut cream to the whipping cream and combine well 

  • That’s it , your coconut cream is ready 

INGREDIENTS FOR COCONUT SUGAR SYRUP 

  • 2tbsp coconut sugar

  • 1 tbsp hot water 

INSTRUCTIONS

  • Mix well to form thickish liquid 

TOPPINGS for cake 

  • ¾ cup of desiccated coconut 

INSTRUCTIONS for cake 

  • Mix together the pandan juice and coconut milk. Keep aside 

  • Sift all the dry ingredients, flour, salt and baking powder. Keep aside

  • In a large mixing bowl add sugar , oil and pandan extract. Mix vigorously until combined

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Add in the pandan coconut milk in small batches alternating with the dry ingredients 

  • Use a spatula to fold. Do not overmix

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Transfer the batter to a greased  baking pan 

  • Bake in a preheated oven at 180c / 355f for 35-45 mins or until the inserted skewer comes out clean 

  • Cool cake completely before slicing 

  • Cut into 2 or 3 portions

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Your cake is ready 

LETS PUT IT TOGETHER 

  • place bottom layer of cake on plate

  • Baste it with coconut sugar syrup

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Add the coconut cream frosting

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Spread well 

  • Add the coconut  filling

Add another layer of coconut cream Repeat for another layer Top off last layer with cream and smoothen the edgesSprinkle desiccated coconut on top and along the sides Refrigerate at least 2 hours before serving

Add another layer of coconut cream 

  • Repeat for another layer 

  • Top off last layer with cream and smoothen the edges

  • Sprinkle desiccated coconut on top and along the sides 

  • Refrigerate at least 2 hours before serving

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Shilpa Anand
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