Pandan Kaya Layered Cake

Made this cake for my dad's birthday last month. Wanted to try out layered cake but we prefer non cream cake, and I have no confidence at all in my frosting skills.

As usual my cake layering and decorating skills are real lousy. But the cake tastes really good! Refreshing and not heavy, with a light coconut fragrance lingering in the mouth.

I know, the cross section looks really ugly but still, the cake tastes great!

Ingredients

Sponge: 

4 large eggs
90gm sugar
100gm flour + 1/2 tsp baking powder, sifted
50gm coconut milk
80gm corn oil
1/2 tsp pandan paste.

Pandan Layer

4cups water

150g sugar

50g corn starch

150g coconut milk

1tsp pandan paste

1tbsp agar agar powder

Method

1. Sponge Cake. Preheat oven to 170/180C.
2. Beat eggs and sugar until thick and pale.
3. In a seperate bowl, combine coconut milk, pandan paste and corn oil. Put in sifted flour and mix.
4. Put a few table spoonful of beaten eggs into (3) and fold. Repeat 3X.
5. Pour (4) into remaining beaten eggs and fold. Take care not to deflate the eggs.
6. Pour into prepare mould and bake for 30 minutes.
7. Remove cake from mould immediately when baked. Leave to cool and slice into 3 layers. Freeze until use.
8. Pandan layer. Boil sugar with 2 cups water till sugar dissolves. Leave to cool down.
9. Mix 50gm cornstarch and 1 tsp pandan paste into 150gm coconut milk. Set aside
10. Bring 2 cups water and 1 tbsp agar-agar powder to a simmer.
11. Pour (9) into (10) and cook until mixture thickens and boils. Remove from heat.
12. Pour (8) into (11) and combine well.
13. Assemble cake and chill in fridge till cold and set.
14. Decorate as desired.