Emerald Cake Cubes

An inviting emerald green pandan dessert, drenched in white chocolate, and a touch of coconut, to bring a unique balance.

60 pieces

Some skill required 15 minutes



For the recipe Emerald Cake Cubes

For Cake Cubes:

1 box Dr. Oetker Nona Luxury Moist Cake Pandan
100 ml Water
150 ml Vegetable Oil
3 Eggs (Large)
100 ml Evaporated Milk
Small paper cups

For Decoration:

200 g Dr. Oetker Nona White Cooking Chocolate
Desiccated Coconut




Preheat oven to 180˚C.


Place Dr. Oetker Nona Luxury Moist Cake Pandan, water and eggs in a mixing bowl. Mix at high speed for 3 minutes. Add in vegetable oil and mix at low speed for 1minute or until batter is light and fluffy. Pour batter in a greased 20 cm round baking pan.


Pour the dough into the cake pan and bake at 180˚C for 55 minutes. Set aside to cool.


Mash moist cake in a large bowl. Mix in evaporated milk until a dough forms.


Scoop and form into 2cm cubes. Chill for 30 minutes.


Melt white cooking chocolate with microwave or “double-boil”.


Coat the cake cubes with melted cooking chocolate and sprinkle with desiccated coconut.


Place the coated cake cubes in paper cups.

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