Buko Pandan Cake
Have you ever heard of Buko Pandan Cake? If not, get ready to embark on a sweet adventure! In this article, we'll dive deep into the world of Buko Pandan Cake—its origins, how it's made, and why it's loved by many. Whether you're a seasoned baker or just starting out in the kitchen, there's something for everyone to learn about this delightful dessert.
Ingredients
- 2 cups cake flour 240 grams
- 1 tablespoon baking powder 12 grams
- 1/2 teaspoon salt 3 grams
- 3/4 cup unsalted butter softened (170 grams)
- 1 cup granulated sugar 200 grams
- 4 large eggs separated
- 1/2 cup coconut milk 120 milliliters
- 1/2 cup buko pandan extract 120 milliliters
- Green food coloring optional
For the Icing:
- 1/2 cup unsalted butter softened (113 grams)
- 2 cups powdered sugar 240 grams
- 2 tablespoons buko pandan extract 30 milliliters
- 1/2 cup shredded young coconut meat buko, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare Dry Ingredients: In a bowl, sift together cake flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Egg Yolks: Add the egg yolks one at a time, beating well after each addition until fully incorporated.
- Add Wet Ingredients: Mix in coconut milk and buko pandan extract until well combined. Add green food coloring if desired for a vibrant green color.
- Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Beat Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form.
- Fold in Egg Whites: Gently fold the beaten egg whites into the cake batter until no white streaks remain. Be careful not to deflate the mixture.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Transfer the cake to a wire rack to cool completely.
- Prepare the Icing: In a mixing bowl, beat together softened butter, powdered sugar, and buko pandan extract until smooth and creamy.
- Ice the Cake: Once the cake has cooled, spread the icing evenly over the top and sides of the cake using a spatula.
- Garnish (Optional): Sprinkle shredded young coconut meat (buko) over the top of the cake for added flavor and texture.
- Serve: Slice and serve the buko pandan cake as desired. Enjoy!