Ingredients
Scale
- 2 cups of all-purpose flour
- 1 ½ cups of granulated sugar
- 1 cup of coconut milk
- 1/2 cup of vegetable oil
- 3 large eggs
- 2 teaspoons of pandan extract (or pandan flavoring)
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- Shredded fresh coconut or toasted coconut flakes (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Sift together the flour, baking powder, and salt in a large mixing bowl.
- Whisk together eggs, sugar, coconut milk, vegetable oil, and pandan extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Top with shredded or toasted coconut before serving for added texture and flavor.
Notes
- You can substitute fresh pandan leaves blended with coconut milk for the extract for a more authentic flavor.
- To keep the cake extra moist, brush it with coconut syrup after baking.
- For vegan options, replace eggs with flax eggs and use vegan coconut milk.
- Ensure the coconut milk is full-fat for best moistness and richness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/10 of cake)
- Calories: 290 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg