Bake to Basics HK

Pandan and Vanilla Sponge Cake with Coconut Cream Frosting

4 layer sponge cake, alternating between pandan and vanilla, allowing you to enjoy the best of both flavours in each bite! 


Cake Ingredients: Whole Wheat Flour, Soy Milk, Coconut Sugar, Light Olive Oil, Pandan Extract, Vanilla Essence, Himalayan Salt, Baking Powder, Baking Soda


Frosting Ingredients: Coconut Cream, Vanilla Essence, Pandan Extract, Stevia Sugar 


Pandan Vanilla Layered Cake

  • Keep the cake refrigerated when possible, and no longer than 1 hour outside of the fridge. Cakes can be stored refrigerated for 3-4 days.