Pandan Coconut Cake
Indulge in the enchanting flavors of Pandan Coconut Cake, where the aromatic pandan leaves and creamy coconut blend seamlessly to create a dessert that’s both visually stunning and delicious. This cake is perfect for celebrations or as a sweet treat during your everyday moments. With its vibrant green hue and delightful texture, each slice promises to transport you to tropical paradise, making it an unforgettable experience for you and your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Ingredients
Scale
- 1 cup pandan leaves, chopped
- 1 cup coconut milk (full-fat)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 large eggs
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup water
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil.
- Blend pandan leaves with water until smooth; strain through cheesecloth to extract vibrant green liquid.
- In a mixing bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually mix in pandan extract and coconut milk.
- In another bowl, whisk flour, baking powder, and salt together; fold into wet ingredients gently.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
- Allow cooling for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 253
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 36mg
Keywords: For a dairy-free option, substitute coconut milk with almond or soy milk. Enhance flavor by adding chocolate chips or fresh fruit like mango. Store leftover cake in an airtight container at room temperature for up to three days.