Description
A vibrant and aromatic cake infused with pandan and coconut, perfect for celebrations and cozy afternoons.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup coconut milk
- 1/2 cup pandan juice (or pandan extract)
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Shredded coconut (for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Creaming together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pandan juice and coconut milk.
- Combine the flour, baking powder, and salt in a separate bowl, then gradually add to the wet mixture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Optionally, sprinkle shredded coconut on top before serving.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Freeze in sealed bags for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 20g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg