Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup coconut milk
- 1/4 cup pandan juice
- 1/2 teaspoon pandan paste
- 1/2 teaspoon vanilla extract
- Green food coloring (optional)
Special equipment needed:
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. In a small bowl, mix together the coconut milk, pandan juice, pandan paste, vanilla extract, and green food coloring (if using).
6. 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.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cool, use a serrated knife to level the tops of the cakes.
11. Place one cake layer on a cake stand or serving plate. Spread a layer of frosting on top of the cake.
12. Place the second cake layer on top of the frosting. Spread another layer of frosting on top of the cake.
13. Repeat until all the cake layers are used up.
14. Frost the sides of the cake with the remaining frosting.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 365
Fat: 19g
Saturated Fat: 12g
Cholesterol: 97mg
Sodium: 203mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour.
- Granulated sugar can be substituted with brown sugar.
- Coconut milk can be substituted with regular milk.
- Pandan juice can be substituted with pandan extract.
- Pandan paste can be substituted with green food coloring.
Variations:
- Add shredded coconut to the frosting for a coconut-pandan flavor.
- Use different food coloring to create different colored layers.
- Add chopped nuts to the cake batter for added texture.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a serrated knife to level the cake layers.
- Chill the cake in the refrigerator for 30 minutes before frosting to make it easier to work with.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Decorate the top of the cake with fresh pandan leaves or shredded coconut.
Garnishes:
Fresh pandan leaves, shredded coconut, or chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a light salad.
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the cake is too dense, try beating the butter and sugar together for longer.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Pandan is a tropical plant that is commonly used in Southeast Asian cuisine. It is known for its sweet, floral flavor and bright green color.
Flavor profiles:
Sweet, floral, and coconutty.
Serving suggestions:
Serve as a dessert or a sweet treat.
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Region: Thai