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Pandan Coconut Roll

Ingredients for Pandan Coconut Roll:
  • 3 large eggs
  • 3 oz. (90g.) castor sugar (warmed)
  • 3 oz. (90g.) self-raising flour (sifted)
  • 1 tsp. thick pandan juice
  • a few drops of green colouring
  • 1/2 pt. (300ml.) double cream
  • 1 oz. (30g.) dessicated coconut
  1. Whisk the eggs and sugar till thick and creamy.
  2. Fold in flour a little at a time. Add pandan juice and green colouring.
  3. Pour mixture into a greased and lined swiss roll tin.
  4. Put in a preheated oven to bake at 425F for 7-10 mins.
  5. Remove cake from oven and turn cake onto a dry cloth.
  6. Spread some double cream on it/ trim edges and roll up tightly.
  7. Spread remaining cream on the roll and lightly scrape with tines of fork. Sprinkle with dessicated coconut.
  8. Slice into neat 1/2-in. (1cm.) pieces. Arrange on serving plate and serve.
Source: Pandan Coconut Roll