Pandan Coconut Cake

the vibrant world of Pandan Coconut Cake, where the unique flavor of pandan leaves meets the rich creaminess of coconut! Imagine enjoying a moist and fluffy cake infused with the delightful aroma of pandan, topped with luscious coconut frosting. This cake is not just a dessert; it’s a tropical getaway that will transport your taste buds to paradise.

This recipe is surprisingly simple to prepare, making it a perfect choice for celebrations, family gatherings, or any time you want to treat yourself to something special. Let’s dive into this scrumptious recipe and discover how to create this delightful Pandan Coconut Cake that will have everyone asking for the recipe!

Resume of the Recipe
This Pandan Coconut Cake features a soft, moist cake made with pandan extract and coconut milk, layered with a creamy coconut frosting. The combination of flavors and textures makes this cake a refreshing and indulgent treat that’s perfect for any occasion.

Quick to prepare and beautifully presented, this cake is sure to impress your guests and become a favorite in your dessert repertoire. Get ready to indulge in a slice of this tropical delight!

Exciting Story:
Let me share how Pandan Coconut Cake became a cherished recipe in our household. After tasting a similar cake at a local bakery, I was captivated by its unique flavor and vibrant green color. I knew I had to recreate it at home, combining the fragrant pandan and rich coconut flavors that I loved.

As I mixed the ingredients and poured the batter into the pan, the sweet aroma filled the kitchen, making my family curious about what I was baking. When I served the cake, its stunning green hue and fluffy texture drew everyone in. The first bite brought smiles of delight, and since that day, this cake has become a staple for our celebrations, a delicious reminder of the joys of tropical flavors.

Why This Pandan Coconut Cake is a Must-Try

• Unique Flavor: The combination of pandan and coconut creates a delightful and refreshing taste.
• Moist and Fluffy: This cake is incredibly soft and tender, making it irresistible.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.

How to Make Pandan Coconut Cake
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the coconut milk, vegetable oil, eggs, and pandan extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

While the cakes cool, prepare the coconut frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until well combined. Add the coconut milk and vanilla extract, beating until fluffy and smooth.

Once the cakes are completely cool, place one layer on a serving platter and spread a layer of coconut frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Garnish with toasted coconut flakes.

Tips:

• Ensure all ingredients are at room temperature for better mixing.
• Use fresh pandan leaves if available for a more authentic flavor.

Substitutions and Variations:

• Replace pandan extract with matcha powder for a green tea flavor.
• Use almond milk instead of coconut milk for a different twist.
• Add a layer of fresh fruit, like mango or berries, for extra flavor.

Make a Healthier Version:

• Use light coconut milk and reduce the sugar in the frosting for a lighter option.
• Substitute half of the flour with almond flour for added nutrition.

Closing
And there you have it! This Delicious Pandan Coconut Cake is sure to become a favorite in your dessert collection. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more delicious inspirations!

Frequently Asked Questions:

1. Can I use frozen pandan leaves?
   Yes! Just thaw and blend them to extract the juice.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days.
3. Can I make this cake in advance?
   Yes! It can be prepared a day ahead and stored in the refrigerator.
4. What can I serve with this cake?
   It pairs beautifully with tea or coconut ice cream.
5. How do I know when the cake is done?
   A toothpick inserted in the center should come out clean.
6. Can I add more pandan extract?
   Yes! Feel free to adjust the amount to your taste.
7. How do I prevent cracks in the cake?
   Bake at a lower temperature and avoid overmixing.
8. Can I freeze this cake?
   Yes! Wrap it tightly and freeze for up to 2 months; thaw before serving.
9. How do I slice the cake cleanly?
   Use a hot, dry knife and wipe it clean between cuts for neat slices.
10. Can I use a different type of frosting?
    Yes! Cream cheese frosting or whipped cream would also be delicious.

Pandan Coconut Cake

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Cake:

• 2 cups 2 all-purpose flour

• 1 cup 1 granulated sugar

• 1 tablespoon 1 baking powder

• ½ teaspoon salt

• 1 cup 1 coconut milk

• ½ cup vegetable oil

• 4 large 4 eggs

• 2 teaspoons 2 pandan extract (or 1 cup fresh pandan juice)

• For the Coconut Frosting:

• 1 cup 1 unsalted butter, softened

• 4 cups 4 powdered sugar

• 1 cup 1 coconut milk (full fat)

• 1 teaspoon 1 vanilla extract

• Toasted coconut flakes (for garnish)

Directions

• Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• In another bowl, combine the coconut milk, vegetable oil, eggs, and pandan extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
• While the cakes cool, prepare the coconut frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix until well combined. Add the coconut milk and vanilla extract, beating until fluffy and smooth.
• Once the cakes are completely cool, place one layer on a serving platter and spread a layer of coconut frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Garnish with toasted coconut flakes.

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