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8 eggs
250g caster sugar
3/4 tsp pandan paste (more if you use the more watery pandan essence)
250g plain flour
30g unsalted butter, melted
400g shredded coconut
For the white chocolate ganache coating:
600g white chocolate
300ml pouring cream (min. 35% milk fat pure cream)
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1st Keep
 Neodymia
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