Pandan Chocolate Buttercream Cake with Bean Flower , Happy 66th Birthday to MIL

Ingredients	Methods
Pandan Cake: 90g butter, softened 110g granulated sugar 145g cake flour 2 teaspoons baking powder 1/2 tsp fine salt 100g thin coconut milk, 5g  pandan powder 3B  egg whites	1. Preheat oven to 180°C. Prepare 6.5" round cake pan with butter or lined wit parchment paper at bottom. 2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 2-3 minutes. 3. Gradually add sugar, beating until light and fluffy. 4. Stir together coconut milk. 5. Sift together flour, pandan powder, salt and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 6. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. 7. Pour batter into a 6" prepared round pans. 8. Bake for 40-50 minutes or until a wooden pick inserted in center comes out clean. 9. Cool in pan on wire rack for 10 minutes. 10. Slice the cake into 2 layers, set aside.
Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 40g almond powder 50g beaten egg (1 B egg) 100g thin coconut milk 80g coconut oil 1 tsp vanilla 80g hot water	1. Preheat the oven to 180C. Prepare one 6.5″ cake pan by greasing and flouring them. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 70-80 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. 7. Slice the cake into 2 layers, set aside.
pandan buttercream: 130g butter, room temp 80g icing sugar 5g pandan powder	1. Beat the butter and icing sugar and beat on low until it is incorporated. Then add pandan powder and move mixer up to medium-high speed until combined.
chocolate frosting: 90g chocolate coins 60g sour cream 1tsp vanilla essence	1. In a medium microwave-safe bowl, heat the chocolate coins in the microwave at 50% power in 30-second increments, stirring after each heating, until they are fully melted. 2. Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffier.
homemade Korean bean paste natural coloring: pumpkin powder purple sweet potato powder blue pea flower powder matcha powder	1. tips: wilton 104, 81, 2, 61,5. 2. divide the bean paste into small portion and mix well with natural coloring. 3. put the bean into piping bag. 4. pipe into desired flowers.
Assembly 1. Place one pandan cake layer on cake stand and cover in pandan buttercream frosting. Place chocolate cake layer and add pandan buttercream for frosting. Continue until all four layers are in place. 2. Spread chocolate frosting around the cake. Decorate as desired.