Pandan Swirl


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Pandan infused sugee butter cake with cheesecake swirls and topped with fresh grated coconut cooked with gula melaka

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We wanted to create a robust tea cake, to be enjoyed any time of the day. What is better than a simply delicious cake that can just be cut up and eaten with a cup of tea. Taking inspiration from our Cendoleh cupcakes we created a wonderfully delicious sheet cake, dense yet moist, slightly creamy with a lovely caramelized texture. A truly inspiring Malaysian feel that will be eaten to the last delicious crumb!

Chef’s Note
We recommend eating within 2 days. Should you want to consume beyond this please remove the coconut shavings from the 3rd day onwards.

Key Ingredients

Coconut, Pandan, Gula Melaka, Cream Cheese, Almond, Sugee Flour, Sugar, Butter, Eggs and Milk

Flavour Profile

Sweet: 3/5
Bitter: 0/5
Sour: 2/5
Floral: 3/5
Complexity: 2/5

5 very strong  |  4 pronounced  |  3 present |  2 somewhat present  |  very little  |  0 none

Additional information

Weight 1.8 kg


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