A light, sweet pandan-infused sponge cake layered with pandan cream, coconut, and gula Melaka filling, garnished with Hawaiian coconut flakes.

    Key Ingredients

    Pandan sponge cake, pandan cream, coconut, gula Melaka, Hawaiian coconut flakes

    Allergens

    gluten, eggs and dairy

    STORAGE & REHEAT

    Serve warm with cultured butter to round out a meal with simple style. Best eaten within 3 days of baking.
    For longer storage, slice and freeze for up to 2 weeks.
    To reheat, bake for 10 minutes in a 180C oven or place in toaster.