Hi!! Thank you so much for this recipe, the cake looks absolutely delicious and beautiful. I really want to make this for my brother’s birthday, he is a huge fan of pandan and coconut. I was wondering, if I wanted to, would it be possible to have a smooth finish to the cake with the coconut frosting in this recipe? I have an idea on how I would want to decorate it and I’d love a smooth exterior, I just wanted to know whether this frosting would be able to do the trick or whether I would need to make a coconut Swiss meringue buttercream or something. Thank you!
I made this for my viet family but halved the recipe! However we think the amount of powdered sugar made it too sweet so we’re gonna try it with less! Overall, such a delicious cake 😭💜
This looks really great! For the coconut cream, can you use the stuff that comes separated instead of separating them from coconut milk? Thank you for the recipe :)
Hello from Baltic! Very interesting presentation , my pleasure to see your preparing dish. Thank you very much for sharing the recipe ! Subscription! My support to your channel! My Big T+++554!🎉🎉🎉 great coconut cake my friend! Best regards!❤❤❤ 8:25
@@SweetDem0nn2 i found another video that talked about the different brands of coconut milk to use for it and i was using one that doesnt work, bought the recommended one and havent tried it yet but that might be the solution
Hi there. From my experience of baking (self-taught). The overall mix should not be more than 3 mins. So in between the time frame of 2 mins you should put the sugar divided into 3 times. The first one after you whisk the egg using a handheld mixer into a foam (high-speed), then put sugar. High speed whisk, then sugar again. Repeat the process until 2 mins. The last 1 mins are ensuring it becomes a stiff like meringue. Hope this helps and you get what I mean.
Your egg whites must be absolutely free of any egg yolk or oil. Separate the eggs carefully, one at a time as shown in the video. I use a metal bowl, and I make sure it is completely oil free. Your beaters must also be very clean.
some coconut water probably got mixed in or separated from the coconut cream. you can mix in 1 teaspoon (or more) of cornstarch and chill it in the fridge overnight or longer to firm up
Did you bake them in a non-stick pan or parchment paper cupcake liners? Chiffon cakes need be baked in uncoated pans because they need to stick to the sides to "climb up" and stay tall! If that's not the issue then the meringue could have been underwhipped or they were underbaked.
@ ok. Thats probably it. It was paper cupcake liners. Also, they turned out a little dense😔 the couple times that I made them. They were soft the first time I attempted.
just wanna say thank you so much for making your recipes available online for free cus some bakers would ask us to pay just to view it!
of course!! 🫶 thank you for putting up with the ads but i would rather have advertisers pay me than you :)
I follow the recipe and this is the most demure cake I have ever made! The sweetness level is so perfect! Thank you so much!
Super underrated channel
Definitely gonna blow up soon girl!
Woow super easy and clear! You just got a new subscriber❤😊
thank you so much! 🥰 enjoy!
Hi!! Thank you so much for this recipe, the cake looks absolutely delicious and beautiful. I really want to make this for my brother’s birthday, he is a huge fan of pandan and coconut. I was wondering, if I wanted to, would it be possible to have a smooth finish to the cake with the coconut frosting in this recipe? I have an idea on how I would want to decorate it and I’d love a smooth exterior, I just wanted to know whether this frosting would be able to do the trick or whether I would need to make a coconut Swiss meringue buttercream or something.
Thank you!
Your pandan cake 🍰 looks just fabulous & yummy 😋 ❤
Looks so delicious and flavorful! Thank you for sharing the recipe!
thank you so much! 🥰😘
OMG! 😋 this has to be the best cake 🍰 channel
I made this for my viet family but halved the recipe! However we think the amount of powdered sugar made it too sweet so we’re gonna try it with less!
Overall, such a delicious cake 😭💜
This looks really great! For the coconut cream, can you use the stuff that comes separated instead of separating them from coconut milk? Thank you for the recipe :)
This looks amazing
I love your content! ❤❤❤❤❤
Looks yummy! 😋 I want to try to make it. Did you roast the coconut flakes?
Yummy , tyank you for sharing❤
Looks delicious ❤
Can’t wait to make this (:
i hope you love it!
Hi can this cake be baked in one single chiffon cake pan? Like the one with the hole in the middle? My pan is 8 inches.
Hello from Baltic! Very interesting presentation , my pleasure to see your preparing dish. Thank you very much for sharing the recipe ! Subscription! My support to your channel! My Big T+++554!🎉🎉🎉 great coconut cake my friend! Best regards!❤❤❤ 8:25
Thank you for sharing your best recipes.
May l use two 8'' inches round tins.
pls answer me.
how the temperatures is it the same.
What can I substitute for cream of tartar please?
any tips for the coconut cream? when its out of the fridge its completely solid and doesnt turn into a whipped cream consistency at all
@@SweetDem0nn2 i found another video that talked about the different brands of coconut milk to use for it and i was using one that doesnt work, bought the recommended one and havent tried it yet but that might be the solution
I just made the cake but not raise as yours . 😂 .Thank you for sharing this recipe. ❤
Are you able to convert the gram measurements in to cups please? TIA! 😊
Hi! If I use a 9” cake pan will I need to adjust baking time and temperature?
What setting is your hand mixer at? And how long do you mix it for? My eggs and sugar won’t become stiff peaks 😭
Hi there. From my experience of baking (self-taught). The overall mix should not be more than 3 mins. So in between the time frame of 2 mins you should put the sugar divided into 3 times. The first one after you whisk the egg using a handheld mixer into a foam (high-speed), then put sugar. High speed whisk, then sugar again. Repeat the process until 2 mins. The last 1 mins are ensuring it becomes a stiff like meringue. Hope this helps and you get what I mean.
And if I don't have cream of tartar on hand (Mostly I don't). This is what I usually do.
Your egg whites must be absolutely free of any egg yolk or oil. Separate the eggs carefully, one at a time as shown in the video. I use a metal bowl, and I make sure it is completely oil free. Your beaters must also be very clean.
Love it!@
is its ok if dont have tartar？
Hi, is the coconut cream can be eaten raw??
Yes, it's just coconut which can be eaten raw.
Hi i want to ask why is egg yolk have ti separate it
What is the width and height the pan you use ?
my icing got runny do you happen to know why or how i can fix it?
some coconut water probably got mixed in or separated from the coconut cream. you can mix in 1 teaspoon (or more) of cornstarch and chill it in the fridge overnight or longer to firm up
Can this recipe make a dozen cupcakes?
1 can of coconut milk is how many ml?
Ciao! Quando aggiungi il colorante non cambia colore a contatto con le uova che sono gialle? É possibile la ricetta in italiano? Grazie
What size is the cake pan?
they're 6" cake pans!
I baked cupcakes and they deflated /shrunk. What am I doing wrong?
Did you bake them in a non-stick pan or parchment paper cupcake liners? Chiffon cakes need be baked in uncoated pans because they need to stick to the sides to "climb up" and stay tall! If that's not the issue then the meringue could have been underwhipped or they were underbaked.
@ ok. Thats probably it. It was paper cupcake liners. Also, they turned out a little dense😔 the couple times that I made them. They were soft the first time I attempted.
Keren kak
how can I adjust it for a cake roll.. huhu
I think she has a separate recipe for pandan cake rolls on her website!
Recipe?
It's in the description.
List of ingredients please
It’s in the description