Ingredients
Scale
- 2 cups of all-purpose flour
- 1 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 3 large eggs
- 1 cup of coconut milk
- 1/2 cup of vegetable oil
- 2 teaspoons of pandan extract or pandan juice
- Optional: Fresh shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your cake pan or line it with parchment paper.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, beat eggs, then add coconut milk, vegetable oil, and pandan extract. Mix until smooth.
- Gradually pour wet ingredients into dry, folding gently until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Garnish with shredded coconut or pandan leaves.
Notes
- Ensure your pandan extract or juice is of high quality for vibrant color and aroma.
- Do not overmix to keep the cake light and fluffy.
- Allow the cake to cool completely before slicing for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8 of the cake)
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg