Ingredients with Measurements:
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup coconut milk
- 1/4 cup pandan juice
- 1/4 teaspoon pandan paste
- Green food coloring (optional)
Special equipment needed:
- 2 8-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, mix together coconut milk, pandan juice, pandan paste, and green food coloring (if using).
5. Add the flour mixture and coconut milk mixture to the butter mixture in alternating batches, starting and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Once the cakes are completely cool, use a serrated knife to level the tops of the cakes if necessary.
10. Place one cake layer on a cake stand or serving plate. Spread a layer of frosting on top of the cake. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 15g
Saturated Fat: 9g
Cholesterol: 105mg
Sodium: 200mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 30g
Protein: 5g
Substitutions for ingredients:
- Cake flour: All-purpose flour can be used instead, but the texture of the cake may be slightly different.
- Pandan juice and paste: If pandan is not available, vanilla extract can be used instead.
- Coconut milk: Whole milk or buttermilk can be used instead.
Variations:
- Pandan Chiffon Cake: Use the same recipe but bake the cake in a tube pan instead of round cake pans.
- Pandan Cupcakes: Use the same recipe but divide the batter into cupcake liners instead of cake pans.
Tips and tricks:
- To make pandan juice, blend fresh or frozen pandan leaves with water and strain the mixture.
- To make pandan paste, blend fresh or frozen pandan leaves with water and strain the mixture. Cook the strained mixture over low heat until it thickens and forms a paste.
- To make the frosting, beat together softened butter, powdered sugar, and a splash of coconut milk until light and fluffy.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cake can be reheated in the microwave for a few seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Decorate the cake with fresh pandan leaves or coconut flakes.
Garnishes:
Fresh pandan leaves or coconut flakes.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the cake is too dense, make sure to sift the flour and baking powder together and do not overmix the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the cake.
Food history:
Pandan is a tropical plant commonly used in Southeast Asian cuisine for its fragrant and sweet flavor. Pandan layer cake is a popular dessert in Malaysia, Singapore, and Indonesia.
Flavor profiles:
The cake has a light and fluffy texture with a fragrant and sweet pandan flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: Malaysian