Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup coconut milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pure pandan extract or ½ cup fresh pandan juice
- 1 cup shredded coconut (optional, for added texture)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine coconut milk, vegetable oil, eggs, and pandan extract or juice.
- Gradually add wet ingredients to dry ingredients, mixing until smooth. Fold in shredded coconut if desired.
- Pour batter into prepared pan and smooth the surface.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan for 10 minutes, then transfer to a wire rack.
- For the frosting, beat softened butter until creamy, then add powdered sugar gradually, mixing well.
- Mix in pandan extract and coconut milk until fluffy; add food coloring if desired.
- Spread frosting evenly over cooled cake and decorate as desired.
Notes
- Ensure coconut milk is well mixed for the best flavor.
- You can substitute fresh pandan juice with pandan extract for convenience.
- To enhance flavor, toast shredded coconut before folding into batter or using as decoration.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 390 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg