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