Description
Pandan Coconut Cake is a delightful dessert that combines the unique flavors of pandan and coconut, popular in Southeast Asia. The cake features a vibrant green color from pandan extract and a rich, creamy texture from coconut milk, topped with fluffy whipped cream and toasted coconut flakes.
Ingredients
Scale
- 1 cup all-purpose flour (120 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup unsweetened coconut milk (120 ml)
- 1/2 cup vegetable oil (120 ml)
- 3 large eggs
- 1 tablespoon pandan extract (or 2–3 tablespoons of fresh pandan juice)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup heavy whipping cream (240 ml)
- 2 tablespoons powdered sugar (for frosting)
- 1/2 cup toasted coconut flakes (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the coconut milk, vegetable oil, eggs, and pandan extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Whip the heavy cream with the powdered sugar until soft peaks form to make the frosting.
- Once the cakes are cool, place one layer on a serving plate, spread whipped cream frosting on top, add the second layer, and frost the top and sides.
- Sprinkle toasted coconut flakes on top and serve chilled or at room temperature.
Notes
- Be careful not to overmix the batter to avoid a dense cake.
- Accurate measurements are crucial for the best results.
- Ensure your oven is preheated before baking.
- Allow the cake to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pandan Coconut Cake, dessert, tropical cake, Southeast Asian dessert