Pandan Raspberry Cake

Cut the Pandan Leaves (1 1/2 cups) into pieces with scissors.

Blitz 75g of Pandan leaves in a food processor with Coconut Milk (2/3 cup). If needed scrape the sides to make sure all the leaves are blending.

Pass through a muslin cloth over a sieve to extract the coconut pandan juice. Set aside.

Take 2 additional fresh Pandan Leaves (2) and tie them into knots. This process bruises the leaves slightly and allows them to start releasing their aroma.

In a double boiler, stir White Chocolate (1 cup) until melted. Add the Unsalted Butter (1 cup) together with the Pandan Leaf knots until melted and combined. Turn off the heat and allow to steep and infuse while combining the remaining ingredients.

Preheat the oven to 340 degrees F (170 degrees C).

In a large mixing bowl, mix together the All-Purpose Flour (1 1/2 cups), Baking Powder (1/4 tsp), Granulated Sugar (1/2 cup), Unsweetened Shredded Coconut (1/4 cup), and Salt (1 tsp).

Remove the pandan leaves from the butter-white chocolate mixture then add the Eggs (4) and whisk to combine. Add the pandan coconut liquid.

Add the wet mixture to the dry mixture and mix until just combined.

Gently fold through the Frozen Raspberries (2/3 cup) and pour batter into a loaf pan lined with parchment paper.

Bake for 1 hour, or until a skewer comes out clean.

Let cool, then slice the cake and serve with Whipped Cream (to taste) and Fresh Raspberries (to taste).