Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup coconut milk
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons pandan extract or pandan juice
- 1 teaspoon baking powder
- ½ teaspoon salt
- Coconut flakes (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large mixing bowl, combine flour, baking powder, salt, and sugar.
- In another bowl, whisk together coconut milk, vegetable oil, eggs, and pandan extract.
- Gradually add the wet mixture to the dry ingredients, mixing gently until smooth and vibrant green.
- Pour batter evenly into prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Optional: Frost with coconut-flavored frosting or whipped cream and decorate with toasted coconut flakes or fresh tropical fruits.
Notes
- Use high-quality pandan extract for the best flavor and color.
- The batter should be bright green and fragrant with pandan aroma.
- For a vegan version, substitute eggs with flaxseed or applesauce and use plant-based coconut milk.
- Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze sliced cake for up to 3 months by wrapping tightly in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg