Fluffy Pandan Cake Recipe
A light and fluffy pandan-flavored cake, perfect for pairing with a cup of strong Thai coffee to kickstart the day.
Equipment
- Mixing bowls
- Electric mixer
- Cake pan
- Oven
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 eggs large
- ½ cup coconut milk
- ¼ cup pandan juice blend pandan leaves with water and strain
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine the flour, baking powder, and salt. Set aside.1 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder
- In another bowl, beat the butter and sugar until light and fluffy.1 cup granulated sugar, 1/2 cup unsalted butter
- Add the eggs one at a time, beating well after each addition.3 eggs
- Mix in the vanilla extract and pandan juice.1 teaspoon vanilla extract, 1/4 cup pandan juice
- Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture.1/2 cup coconut milk
- Pour the batter into the prepared cake pan.
- Bake for 30 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.
Notes
Pandan leaves can be found at Asian grocery stores.
For an extra touch, sprinkle shredded coconut on top of the cake before baking.
For an extra touch, sprinkle shredded coconut on top of the cake before baking.
Nutrition
Calories: 354kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 94mgSodium: 229mgPotassium: 87mgFiber: 1gSugar: 27gVitamin A: 464IUVitamin C: 0.1mgCalcium: 49mgIron: 2mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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