The coconut is found throughout the Philippines. It is known as the “tree of life” because of its many uses, culinary and otherwise. The white, fleshy part of the seed is edible and is used fresh or dessicated in cooking and baking. Macapuno, a variety of the coconut with soft meat is also a popular ingredient used to enrich cakes and pastries. Discover novel ways of using coconut and macapuno in mouth-watering baked products that could lead you to baking glory.

Ingredients:

Chiffon
135g              DAISY Cake Flour, sifted
7g                  Baking Powder
3g                  Salt
150g              Sugar
85g                Vegetable Oil
85g                Egg Yolks
100g              Water
1t                  Vanilla
250g              Egg Whites
100g              Sugar
1.5g               Cream of Tartar
Macapuno Cream
100g               Evaporated Milk
150g               Water
35g                 Sugar
60g                 CONTINENTAL All-Purpose Flour
120g               Eggs
30g                 Butter or Margarine
½t                  Vanilla
100g               Macapuno Preserves, chopped
175g               Whipped Cream

Pandan Buttercream
100g               Water
4 pcs               Pandan Leaves
200g               Butter, cut into pieces
Pinch               Salt
175g               Evaporated Milk
40g                 Sugar
Few Drops       Green Food Color
As Needed       Macapuno Preserves

Procedure:
Chiffon
1. Preheat oven to 325°F.
2. Grease and line a 12” x 16” x 1” jelly roll pan.
3. Sift together DAISY Cake Flour, baking powder, salt and sugar. Set aside.
4. In a mixing bowl whisk together oil, egg yolks, water and vanilla till smooth.
5. In a mixing bowl, using a wire whip, beat egg whites and cream of tartar till frothy.
6. Add sugar a little at a time.
7. Continue beating till stiff but not dry.
8. Fold egg whites in 3 additions into the egg yolk and flour mixture.
9. Pour batter in prepared pan.
10. Bake at 350°F-375°F till toothpick inserted in the center comes out clean, about 15 – 20
minutes.
11. Cool.

Macapuno Cream
1. In a saucepan, combine evaporated milk, water, and 30g sugar. Heat to boil.
2. In a mixing bowl, combine remaining sugar and CONTINENTAL All-Purpose Flour.
3. Blend in eggs, whisking thoroughly.
4. When milk mixture boils, temper into egg mixture.
5. Pour mixture back in the saucepan and continue cooking till thick, whisking constantly.
6. When mixture boils and is thick, blend in butter, vanilla and macapuno preserves.
7. Transfer custard in a bowl and cover the surface with plastic wrap.
8. Cool over ice.
9. Lighten with whipped cream when ready to use.

Pandan Buttercream
1. In a saucepan, combine water and pandan. Heat to a boil then simmer for 2 -3 minutes.
2. Cool before using.
3. In a mixing bowl, beat butter till light, about 1 minute.
4. In another bowl, combine salt, evaporated milk, pandan water, and sugar.
5. Mix thoroughly till sugar is dissolved.
6. Blend mixture in butter, creaming very well after each addition.
7. Add a few drops of green food color till a light green color is achieved.
8. Set aside.

Assembly
1. Remove the paper lining of the chiffon cake.
2. Place cake on another sheet of parchment paper.
3. Roll like a jelly roll and wrap in paper to prevent the cake from cracking.
4. Unroll then fill with macapuno cream.
5. Re-roll to a tight roll.
6. Frost with pandan Buttercream.
7. Decorate top with piped designs.
8. Top with more macapuno preserves.