For the preparation

1. Preheat the oven to 165°C. Grease a 7″ square baking tin and line it with parchment paper. Set it aside.
2. Separate the egg white and egg yolks into two bowls. Set aside.

Making the pandan butter cake

1. Sift the flour, baking powder and sea salt. Set aside.
2. Add the pandan paste into the coconut milk. Mix well and set aside.
3. Fit an electric mixer with a paddle attachment. In a mixing bowl, beat the butter and 100g sugar in medium speed until the mixture turns light and fluffy.
4. Add the egg yolks to the butter mixture and mix until well combined.
5. Add the Pandan coconut milk mixture into the cake batter. Mix well. Set this aside.
6. Then, add the sifted flour, baking powder and sea salt to the mixture. Mix until well combined. Set aside.

Making the meringue

1. Fit an electric mixer with a whisk attachment. In a dry clean mixing bowl, add the egg whites and lemon juice, start whisk them in a low speed until it is foamy. 
2. Then, gradually add the 40g sugar in 3 portions. Then turn the mixer into medium high speed and whisk the egg white mixture until stiff peaks form.

Folding the meringue into the cake batter

1. Transfer 1/3 of the meringue into the cake batter mixture. Fold it into the cake batter GENTLY using a whisk. At the beginning, you may find it the batter is a bit stiff but more meringue you add in, the more loosen the batter is.
2. Divide the remaining meringue into 2 batches, gently fold each batch into the cake batter mixture until no white streaks remain.

Baking and cooling the cake

1. Pour the cake mixture into the prepared greased pan.
2. Smooth the top with an offset spatula and bake this at 165°C for about 35-40 mins or until an inserted skewer emerges cleanly.
3. Once baked, remove the cake from the oven and allow it to cool in the pan completely before un-moulding.
4. When cool completely, unmould it by running a spatula around the edges of the pan. 

Coating the pandan cubes

1. Combine chocolate and cream in a heatproof bowl over a saucepan of gently simmering water. When chocolate begins to melt, stir gently until combined and smooth and set aside in a warm place.
2. Trim off the dome using a cake leveller to create a level cake top.
3. Cut the butter cake into regular squares of about 4 cm.
4. Scatter desiccated coconut over a tray. Place a wire rack on top of a large baking tray that will catch the possible white chocolate or coconut drippings.
5. Using 2 forks or any tools you have on hand, dip each square into the ganache and shake to remove excess. (If the ganache starts to thicken, place the bowl over gently simmering water to thin.) Roll each square in coconut, shake off excess and place on a wire rack.
6. Stand for around 30 mins or until chocolate sets. Serve with a cup of coffee or tea!