Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup coconut milk
- 1/2 teaspoon pandan extract
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
4. Beat in eggs, one at a time, until well combined.
5. Add coconut milk, pandan extract, and vanilla extract. Mix until well combined.
6. Gradually add flour mixture to the butter mixture, mixing until just combined.
7. Pour batter into prepared cake pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 305
Fat: 14g
Saturated Fat: 9g
Cholesterol: 74mg
Sodium: 167mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 27g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Coconut milk can be substituted with almond milk or soy milk.
- Pandan extract can be substituted with green food coloring or vanilla extract.
Variations:
- Add shredded coconut to the batter for added texture.
- Top the cake with whipped cream and fresh berries for a summery twist.
- Use this recipe to make cupcakes instead of a cake.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- To enhance the pandan flavor, add a few drops of pandan essence to the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-7 minutes.
Presentation ideas:
Dust the cake with powdered sugar or top it with whipped cream and fresh berries.
Garnishes:
Fresh berries, shredded coconut, or edible flowers.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too dense, try reducing the amount of flour by a quarter cup.
Food safety advice:
Make sure all ingredients are fresh and not expired. Wash hands and surfaces thoroughly before and after handling food.
Food history:
Pandan is a tropical plant commonly used in Southeast Asian cuisine for its sweet, floral aroma. Coconut is also a staple ingredient in many tropical desserts.
Flavor profiles:
This cake has a sweet and nutty flavor from the coconut milk and a subtle floral note from the pandan extract.
Serving suggestions:
Serve this cake as a dessert or as a sweet treat with afternoon tea.
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Region: Thai