Description
Pandan Coconut Cake is a tropical delight that brings together the sweet, fragrant notes of pandan leaves and the rich creaminess of coconut milk. This visually stunning green cake is perfect for any celebration or as a delightful afternoon snack. With its moist texture and exotic flavor profile, every bite will transport you to sunlit beaches. Easy to make and sure to impress your guests, this cake is a must-try for dessert lovers!
Ingredients
Scale
- 1 cup pandan extract
- 1 cup unsweetened coconut milk
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease two round baking pans and line with parchment paper.
- Sift together flour and baking powder in a bowl; set aside.
- In another bowl, beat eggs and sugar until fluffy. Gradually add coconut milk and pandan extract.
- Combine dry ingredients with wet mixture gently until just mixed.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
Notes
Use fresh pandan extract for optimal flavor.
Experiment by adding shredded coconut or topping with fresh fruit for texture variations.
Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 310
- Sugar: 20g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg