无法抗拒它的香味，小时候家后院种了一片香兰，随手一拔就煮出一道香喷喷的甜品，它也许只是配角，但缺它不可。
就如这张照片似的，被坏坏的拍摄者‘摆与弄’一下，主角配角大交换。 花茶虽成了主角，而椰香兰牛油小蛋糕 (Pandan coconut butter mini cake) 聪明的知道谁也不争宠, 默默地散发它们独特诱人的香味
| 天然香草精 | 1茶匙 |
| 蛋糕粉 | 30克 |
| 黄油 | 170克 |
| 糖（可以减少到150克) | 160克 |
| 鸡蛋 | 3个 |
| 香兰汁 | 1汤匙 |
| 香兰精 | 1茶匙 |
| 自发粉 | 155克 |
| 椰奶 | 150克 |
| 椰蓉（可选） | |
| Butter | 170g |
| Sugar (can reduce to 150g) | 160g |
| Eggs | 3 |
| Natural vanilla extract | 1tsp |
| Pandan juice | 1tbp |
| Pandan essence | ½ tsp |
| Self raising flour | 155g |
| cake flour | 30g |
| coconut milk | 150g |
| Desiccated coconut (optional) |
1。烤箱预热至170或180'c 1.Preheat the oven to 170 or 180’c
2。用电动搅拌器把奶油，砂糖一起打直到轻和浓稠。慢慢的加入鸡蛋，然后加香草精，香兰汁和香兰精，每次加入后拌匀。 2. Beat the butter, sugar together with electric beaters until light and creamy. Add the eggs, on at a time, add vanilla extract, pandan juice and pandan essence, beating well after each addition.
3。筛入面粉和椰奶交替的倒入步骤2的成分里。 3. Sift the flours together and fold in alternately with the coconut milk into ingredient step 2.
4。平均分配混合物倒入容器或纸杯。撒上椰丝在混合物。烤15分钟或用叉子插入蛋糕的中心，直到叉子干净为至。 4. Divide the mixture evenly among the case or paper cup. Sprinkle desiccated coconut on the mixture. Bake for 15mins or until a skewer comes out clean when inserted into the centre of a cake.
5。转移到架上晾凉。 5.Transfer onto a wire rack to cool.
