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 and sprinkles with chocolate chips. Bake at 180°C for 55 minutes, set aside.

Use a long serrated knife to cut the cake horizontally into half.

For gula melaka coconut filing, place the gula melaka, water and pandan leaves in the saucepan. Cook at low heat until the sugar well dissolve. Add in santan and continue cook till thicken. 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 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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