Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 2 teaspoons pandan extract or pandan paste
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup shredded coconut (optional garnish)
- Fresh pandan leaves (for extra aroma, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- Cream the softened butter and sugar until light and fluffy in a large mixing bowl.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the pandan extract or paste and mix until combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, beginning and ending with the flour mixture.
- Mix until smooth and well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, whip coconut cream and spread over the cooled cake. Garnish with shredded coconut and pandan leaves if desired.
Notes
- Use fresh pandan extract or leaves for the best flavor.
- Avoid overmixing the batter to keep the cake light and fluffy.
- You can adjust the sweetness by modifying the sugar quantity to suit your preference.
- Enhance flavor and presentation by adding toasted coconut or tropical fruits on top.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of cake)
- Calories: 290 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg