Pandan Cake

1. Place the eggs, sugar, and SP in a bowl, then mix on high speed until thick and white with traces.

2. Sift in the flour and milk. Fold in with a spatula.

3. Combine the coconut milk and oil in a bowl, mix well, then add to the batter.

4. Fold in again with a spatula. Add the pandan paste to taste, making sure there are no lumps or lumps of color.

5. Pour the batter into a 22cm (8.5″) Tulban pan.

6. Bake at 140°C for 50 minutes.

7. Turn the cake onto a cooling rack while it’s still hot. Let it cool before cutting.