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Pandan Cake

Pandan Cake

Pandan cake, a vibrant green delight, captivates with its unique aroma and delicate flavor. Originating in Southeast Asia, this treasured dessert boasts a soft, fluffy texture and an enchanting taste that hints at vanilla, coconut, and floral notes. Surprisingly easy to make, pandan cake offers a rewarding baking experience and a truly unforgettable treat. Indulge in the magic!
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Prep Time 20 minutes
Cook Time 30 minutes
10 minutes
Total Time 1 hour
Course Dessert
Cuisine South Asian
Servings 8 people
Calories 300 kcal

Equipment

  • 1 Mixing Bowl For combining the wet and dry ingredients
  • 1 Whisk For whisking eggs and mixing the batter
  • 1 Electric Mixer To beat the cake batter smoothly
  • 1 8-inch round cake pan For baking the Pandan cake
  • 1 Parchment Paper To line the cake pan for easy removal
  • 1 Sifter To sift the flour and other dry ingredients
  • 1 Rubber Spatula For scraping the batter into the pan
  • 1 Cooling rack To cool the cake evenly after baking
  • 1 Measuring Cups For accurate measurements of ingredients
  • 1 Measuring Spoons For accurate measurements of small ingredients

Ingredients
  

  • 4 large Eggs Room temperature, for a light and fluffy texture
  • 200 grams Cake flour Sifted, for a light and airy cake
  • 150 grams Granulated sugar Sweetens the batter evenly
  • 1 tsp Baking powder Helps the cake rise and become fluffy
  • 1/4 tsp Salt Balances the sweetness
  • 120 ml Coconut milk Adds moisture and a slight coconut flavor
  • 60 ml Vegetable oil For moisture and a tender texture
  • 1 tsp Pandan extract Gives the cake its signature green color and aroma
  • 1/2 tsp Vanilla extract Enhances the overall flavor of the cake
  • 50 grams Unsweetened coconut Optional, for added texture and flavor in the cake

Instructions
 

  • Prepare the Oven and Pan
    Preheat the oven to 170°C (340°F). Grease and line an 8-inch round cake pan with parchment paper.
  • Mix Dry Ingredients
    In a mixing bowl, sift together the cake flour, baking powder, and salt. Set aside
  • Beat the Eggs and Sugar
    In another bowl, whisk the eggs and granulated sugar together using an electric mixer until the mixture becomes light, fluffy, and pale in color. This should take about 5 minutes.
  • Combine Wet Ingredients
    Add the coconut milk, vegetable oil, and pandan extract into the egg mixture, and continue to mix until well combined.
  • Fold in Dry Ingredients
    Gradually add the sifted dry ingredients into the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to deflate the batter.
  • Pour and Bake
    Pour the batter into the prepared cake pan, spreading it evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the Cake
    Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
  • Serve
    Once cooled, slice and serve the Pandan cake. Enjoy the fragrant, moist texture of this delicious dessert!
Keyword Pandan Cake