Gula Melaka Pandan Cake

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These Gula Melaka Pandan Cake is very well loved in Malaysia *Created by Oriental Cuisine

6 pieces

Easy 15 minutes



For the recipe Gula Melaka Pandan Cake

For Moist Cake:

1 box Dr. Oetker Nona Luxury Moist Cake Pandan
3 Eggs
100 ml Water
150 ml Vegetable Oil

For Coconut & Gula Melaka Filing:

100 g Gula Melaka (chopped)
100 ml Santan
2 Pandan Leaves (knotted)
120 g Shreaded Coconut
50 ml Water

For Buttercream:

200 g Butter (soften)
40 g Icing Sugar

For Garnishing:

1 Pandan Leaves
50 g Shreaded Coconut




Preheat oven to 180˚C.


Place Dr. Oetker Nona Luxury Moist Cake Pandan, eggs, and water in a mixing bowl. Mix at high speed for 3 minutes.


Add in vegetable oil and mix at low speed for 1 minutes or until batter is light and fluffy.


Pour batter in a greased 10inch x 10inch square baking pan. Bake at 180°C for 55 minutes, set aside.


Cut the cake into half using a long serrated knife


For coconut filing, place the gula melaka, water and pandan leaves in the saucepan. Cook at low heat until the sugar well dissolve and mix well with santan. Keep a small amount of gula melaka sauce for drizzle. Fold in half of the shredded coconut and cook until the coconut completely absord with gula melaka.


For buttercream filling, beat butter and icing sugar at high speed until stiff peaks form.


Place a layer of cake on a serving plate, spread a layer of buttercream, followed by the coconut filing.


Pipe buttercream on top of the cake, sprinkles with remained shreaded coconut and decorate with pandan leaves. Drizzle with gula melaka sauce.

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