材料
Bunga Raya Ku’s Pandan Cake Premix
(with Margarine & Sugar)班兰蛋糕预拌粉、
300克（蛋糕粉+人造黄油及糖）、
Bunga Raya Ku’s (Quicku) Instant Coconut
布丁预拌粉1盒、鸡蛋4粒
装饰 ：植物性鲜奶油200克、草莓适量
做法
1．将Bunga Raya Ku’s班兰蛋糕预拌粉里的人造黄油和糖混合料倒入搅拌缸内，逐一加入鸡蛋，拌打至发起和细滑。
2．加入蛋糕粉，继续拌打成细滑蛋糕糊料。
3．将蛋糕糊料倒入6寸蛋糕烤盆内，放入预热的烤箱，以175℃烤45分钟至熟，可以用牙签测试熟度。
4．将Bunga Raya Ku’s布丁粉倒入碗内，加入1碗清水，拌匀。
5．分别将布丁混合料倒入2个6寸蛋糕盆，收入冰箱凝固。
6．将烤好的蛋糕横切成3份，间隔铺上已经凝固的果冻。
7．将植物性鲜奶油打发，放入挤花袋内，在蛋糕上挤入喜欢的设计，再铺上草莓装饰即可。
Ingredients
300g Bunga Raya Ku’s Pandan Cake Premix
(with Margarine & Sugar), 1 Bunga Raya Ku’s (Quicku) Instant Coconut Pudding Premix, 4 eggs
Decoration
200g fresh cream, some strawberries
Method
1. Arrange margarine & sugar mix into mixing bowl, add 4 eggs, one at a time. Beat until fluffy and smooth.
2. Add in Bunga Raya Ku’s Pandan Cake Premix and mix well to become batter.
3. Pour the batter into 6 inch cake mould, bake into preheated oven 175℃ for 45 minutes or until inserted tooyhpick comes out clean.
4. Arrange Bunga Raya Ku’s (Quicku) Instant Coconut Pudding Premix into big bowl, add in one bowl of water, mix well.
5. Pour the pudding mixture into 2 separate cake mould, keep into fridge to set.
6. Horinzontal cut the cake to make 3 layers, put the pudding in between the cake to become 3 layer.
7. Beat the fresh cream till fluffy, put into piping paper and pipe the cream on top of the cake, decorate with strawberry, done.
