Description

Pandan Coconut Cake is a tropical indulgence that beautifully blends the fragrant essence of pandan leaves with luscious coconut milk, resulting in a moist, fluffy dessert that’s simply irresistible.

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
3 large eggs
1 cup full-fat coconut milk
2 tbsp pandan extract

Instructions

Preheat the oven to 350°F (175°C) and grease a round cake pan lined with parchment paper.
In a mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
Add eggs, coconut milk, and pandan extract; mix until smooth.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For an authentic taste, use fresh pandan leaves blended with water instead of extract when available.
If desired, top with whipped cream or shredded coconut for added flavor.
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 17g
Sodium: 150mg
Fat: 9g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg

Keywords: - For an authentic flavor, use fresh pandan leaves blended with water instead of extract when available.- Top the cake with whipped cream or shredded coconut for added texture and taste.- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.