A week after baking a keto pandan coconut cake, I had a request for the same cake from a relative. It was pretty rushed because it was ordered at 10pm the night before and we delivered it at 4pm the following day. 18 hours to prep a cake!
Yay! Another experimental cake…
Keto Pandan Coconut Cake with Keto Whipped Cream Coconut Milk Frosting Recipe
Keto Pandan Coconut Cake
I followed the same recipe as my last cake but added cream of tartar to stabilize the meringue since I was going to add a sweetener instead of sugar. I changed the method to a chiffon style. Chiffon style involves a separate meringue mix and the rest of the ingredient mix including egg yolks, flour, oil/ butter etc. (non meringue mix), then folding the meringue mix into the non meringue mix.
1. Non meringue mix: Separate egg white and egg yolk. Mix egg yolk, pandan coconut milk + cream, coconut flour, baking powder.
2. Meringue mix: Whip egg white and 1/2 tsp cream of tartar together. When it is at soft peak, add sugar slowly. Whip until stiff peak is formed.
3. Fold in the meringue mix into the non meringue mix slowly.
I baked it for 28 mins 160C. The middle part deflated a bit which is expected (reflects the chiffon tin structure).
Keto Whipped Cream Coconut Milk Frosting Recipe
I was looking for a pipeable cream but with a coconut milk flavour without needing to add sweetener/ sugar. There is powdered lakanto in the pantry just in case it taste quite bland.
The coconut milk is the leftovers from the keto pandan coconut cake and I had extra whipped cream in the fridge.
Instead of adding water to the gelatine to bloom, I used coconut milk. Usually its 1 tbs of gelatin to 3 tbs of water. But I increased it to 5 tbs coconut milk as it is thicker and I wanted some coconut milk flavour.
Ingredients
70g/ 5 tbs coconut milk
130g whipped cream
1 tbs gelatin
Method
1. Add coconut milk to gelatin. 5 mins later, microwave it for 30s on medium heat. Stir it until smooth.
2. Put 1 tbs of whipped cream aside and whip the rest of the whipped cream to soft peak.
3. Mix 1 tbs of whipped cream with the coconut milk + gelatine mix. Pour it into whipped cream.
4. Refrigerate it for 4-8 hours
5. Take it out of the fridge and mix it. It will smoothen when it is warm.
The frosting is very sensitive to heat and will soften and become liquid when left too long at room temperature.
How was it?
Frosting
The frosting texture is slightly different from the last cake. The last one was coconut cream so it is sweeter and has a stronger coconut flavour but is not pipe-able. I prefer the current frosting.
Cake
The cupcake has a muffin + kueh like texture. The last cake with different method had a harder sponge texture. This one has a chiffon texture and is a taller cake.
Feedback
A friend who had tried both gave feedback that the flavour is consistent and the sweetness is just nice.
Seems like they did not detect any difference in both cakes so I could just go with either one.
