Desserts > Cake > Layer Cakes > Filipino Layer Cakes

Buko Pandan Layer Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ½ cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 2 tablespoons pandan extract
- 2 tablespoons green food coloring
- 2 cups shredded coconut

Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Spatula
- Cooling rack

Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually beat in the dry ingredients until just blended.
5. In a separate bowl, combine the coconut milk, pandan extract, and green food coloring. Stir until blended.
6. Gradually beat in the coconut milk mixture into the batter.
7. Divide the batter evenly between the two prepared pans. Sprinkle the shredded coconut over the top of each cake.
8. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.

Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 12

Nutritional Information (per serving):
Calories: 454
Fat: 24 g
Carbohydrates: 54 g
Protein: 5 g

Substitutions for Ingredients
- Coconut milk can be substituted with almond milk
- Pandan extract can be substituted with vanilla extract
- Green food coloring can be substituted with any other food coloring

Variations:
- Add 1 cup of chopped macadamia nuts to the batter for a crunchy texture
- Substitute the shredded coconut with 1 cup of chopped pineapple for a tropical flavor

Tips and Tricks:
- Make sure to beat the butter and sugar together until light and fluffy for a light and airy cake
- Let the cake cool completely before frosting

Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days

Reheating Instructions:
- Reheat the cake in the microwave for 30 seconds or until warm

Presentation Ideas:
- Decorate the cake with fresh fruit and shredded coconut
- Drizzle the cake with a simple glaze made of powdered sugar and coconut milk

Garnishes:
- Toasted coconut flakes
- Fresh fruit
- Whipped cream

Pairings:
- Coconut ice cream
- Mango sorbet
- Tropical fruit salad

Suggested Side Dishes:
- Coconut rice
- Grilled pineapple
- Fruit salsa

Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of coconut milk to the batter before baking
- If the cake is too moist, bake for a few minutes longer

Food Safety Advice:
- Make sure all ingredients are at room temperature before baking
- Keep the cake refrigerated when not serving

Food History:
Buko Pandan is a popular Filipino dessert that has been enjoyed for generations. It is traditionally made with young coconut, pandan extract, and green food coloring.

Flavor Profiles:
This cake has a sweet and nutty flavor with hints of coconut and pandan.

Serving Suggestions:
Serve the cake with a scoop of coconut ice cream or a dollop of whipped cream.

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Region: Philippine

Taste: Sweet, Creamy, Coconutty, Pandan, Vanilla, Pandan-Flavored, Vanilla-Scented