Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons pandan extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fresh shredded coconut (optional, for garnish)
- Extra pandan leaves or pandan flavoring (for enhancing flavor)
Instructions
- In a large mixing bowl, combine eggs, coconut milk, vegetable oil, and pandan extract. Whisk thoroughly until smooth and well blended.
- In a separate bowl, sift together the flour, baking powder, salt, and sugar. Gradually add to the wet ingredients, stirring gently until smooth and free of lumps.
- Preheat oven to 350°F (175°C). Grease a round cake pan and line with parchment paper.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before removing from the pan and serving.
Notes
- Use high-quality pandan extract or fresh pandan leaves for authentic flavor.
- Do not overmix the batter to keep the cake light and fluffy.
- You can adjust the sweetness by adding more or less sugar based on your preference.
- Garnish with shredded coconut, tropical fruits, or edible flowers for a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg