好友 Aunty 想在结婚周年为她先生送上这蛋糕，
结果一而再的催促我把食谱分享出来，
今天，我终于应你所求了。
希望你尝试成功，并祝结婚周年愉快！
蛋糕材料 :
200g 海棉蛋糕混合粉 （Sponge Cake Premix)
4粒 蛋
3tbsp 斑兰汁
3tbsp 椰浆
1tbsp 粟米油
做法 ：
1。将蛋糕混合粉和蛋以搅拌器打至发白。
2。加入斑兰汁，拌打至松发。
3。加入椰浆和粟米油，拌匀。
4。8" 圆形烘盘里铺上纸，将混合料倒入，然后轻轻敲打数下，一边敲出较大的气泡。
5。放入预热烤箱，以180 ̊C烘40分钟或至熟。
6。取出蛋糕，倒扣，然后再撕开周边和底下的烘焙纸， 待凉。
7。蛋糕凉后，横切3 片，备用。
斑兰咖央材料 ：
1条 绿豆粉 (85g)
1tbsp 燕菜粉
800ml 椰浆
130g 糖
1/2tsp 盐
少许 青色素
装饰 ：
50g 干椰丝
斑兰咖央做法 ：
1。将所有材料放入锅里搅匀。
2。以中小火煮至浓稠。
3。将锅子放在热水里保温，以减慢凝结。
组合 ：
1。将一片蛋糕放入8" 圆形烘盘中间（因为海绵蛋糕会稍收缩，所以可以用回相同的烘盘），确保蛋糕周边可以倒入斑兰咖央。
2。将适量的班兰咖央舀在蛋糕上和周边，并略略铺平，在轻轻在桌上敲2下。
3。重复步骤（2）至最后一片蛋糕，待凉。
4。放入冰箱冷藏隔夜。
5。将干椰丝放入预热锅里，蒸5分钟，待凉。
6。以小刀再蛋糕周边绕一圈，倒扣在一个碟子上，然后再倒扣在另一个蛋糕盘或碟子上。
7。以椰丝洒在蛋糕上面和周边即可。
此食谱源自于蓝赛珍老师。
English version, specially for you, Ms Angie.
Cake ingredients :
200g sponge mix
4 eggs
3tbsp pandan juice
3tbsp coconut milk
1tbsp corn oil
Method :
1. Beat sponge mix and eggs till light.
2. Add in pandan juice and continue to beat till fluffy.
3. Mix in coconut milk and corn oil till well-combined.
4. Pour batter into a 8" round mould which surrounded with greased paper.
5. Bake in a pre-heated oven at 180 ̊C for 40 min or till cooked.
6. Invert the cake and remove the greased paper. Leave to cool.
7. Slice the cake horizontally into 3 layers.
Pandan kaya ingredients :
1tube of hoen kwe flour (about 100g)
1tbsp agar-agar powder
800ml coconut milk
130g sugar
1/2 tsp salt
few drops of green colouring
Decoration :
50g dessicated coconut
Method :
1. Put all ingredients into a pot and mix well.
2. Stir and cook the mixture till it becomes thicken under medium heat.
3. To prevent the mixture from setting too quickly, put the pot onto a pan of hot water.
To Assemble:
1. Place a layer of cake into the center of a 8" cake mould, make sure that there is space in between cake and mould for the pandan kaya.
2. Scoop some pandan kaya and pour over the cake and its sides.
3. Repeat step (2) till the last layer is covered by pandan kaya.
4. Leave aside to cool before chilling it in fridge for overnight.
5. Steam the dessicated coconut for 5 min and leave to cool.
6. Remove the cake from mould and decorate it with dessicated coconut as picture shown above.
Original recipe was adapted from Mdm. Agnes Chang.
