Pandan Cake

Pandan cake is a light, fluffy, and aromatic cake that is popular in Southeast Asian cuisine, especially in countries like Malaysia, Indonesia, and the Philippines.

Pandan Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1/2 cup coconut milk
  • 1 teaspoon pandan extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Stir in the coconut milk and pandan extract.
  5. Gently fold in the flour mixture until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Protein
3g
Fat
10g

Supplies

Mixing bowl Whisk 9-inch round cake pan Cake tester or toothpick

Tools

Oven Mixer Wire rack

Serving suggestions

Serve the pandan cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes.

Tips & tricks

For a more intense pandan flavor, you can use fresh pandan leaves to make pandan extract at home.

Cost

$10