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Pandan Coconut Cake

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Pandan Coconut Cake is a soft and fragrant tropical dessert made with pandan flavoring, creamy coconut milk, and fluffy cake layers. This vibrant green cake is light, moist, and perfect for celebrations, tea time, or special occasions.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup coconut milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pandan extract
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/4 cup toasted shredded coconut
  • Pandan leaves (optional)
  • Coconut flakes (optional)
  • Fresh fruit (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and line two 8-inch round cake pans with parchment paper.
  3. In a bowl, whisk together the flour, baking powder, and salt.
  4. In a separate large bowl, beat the eggs and granulated sugar until light and fluffy.
  5. Mix in the coconut milk, melted butter, pandan extract, and vanilla extract.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool completely.
  10. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
  11. Place one cake layer on a serving plate and spread whipped cream over the top.
  12. Add the second cake layer and frost the top and sides lightly with the remaining cream.
  13. Sprinkle toasted shredded coconut over the cake.
  14. Decorate with pandan leaves, coconut flakes, or fresh fruit if desired before serving.

Notes

  • Use pandan paste for a stronger pandan flavor and deeper green color.
  • Add mango or pineapple filling between the layers for extra tropical flavor.
  • Store covered in the refrigerator for up to 4 days.
  • Allow refrigerated slices to sit at room temperature briefly before serving.
  • Freeze unfrosted cake layers for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/pandan-coconut-cake/