Ingredients
Scale
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 4 large eggs
- 1 cup of coconut milk
- 1/2 cup of vegetable oil
- 2 tablespoons of pandan extract or pandan juice
- Fresh shredded coconut (optional, for topping)
- Food coloring (optional, to enhance green color)
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pan.
- In a large bowl, mix together all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, beat the eggs, then add coconut milk, vegetable oil, pandan extract, and food coloring if desired.
- Pour the wet mixture into the dry ingredients, stirring gently until smooth. Do not overmix.
- Transfer the batter into the prepared cake pan, smoothing the top.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes, then transfer it to a wire rack. Add toppings as desired.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to one week for freshness.
- Freeze for longer storage, thaw overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg