Coconut Juice Cake

500g Thick Coconut Milk

2-3 pieces Pandan Leaves

125 Soft Butter (Thaw half an hour)

15 Egg Yolks

250g Sugar

230g Plain Flour (Sieve)

 Pan flavouring/ Green Colouring

1. Preheat oven to 160 deg c.
Grease and line 10 inch square baking tin with paper.

2. Boil coconut milk, pandan leaves and butter. Add a few drops of colouring/ essence.
*Cannot over boil*

3. Whisk egg yolks and sugar at maximum speed for about 6 minutes until thick.

4. Add hot coconut mixture into egg yolk mixture.

5. Fold in shifted flour and mix well.

6. Pour into baking tray and bake for 35-40 minutes. Turn cake out on wire rack to cool.