Emerald Indonesian Pandan Cake with Coconut Milk Drizzle
This beautifully green pandan cake boasts a light, fluffy texture with the subtle fragrance of pandan leaves. Topped with a delightful coconut milk drizzle, it offers a refreshing finish to your meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Cake Batter
- 1
Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Combine Dry Ingredients
In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
- 3
Mix Wet Ingredients
In another large bowl, beat egg yolks and half of the sugar until pale and fluffy. Stir in pandan essence, coconut milk, and oil.
- 4
Fold Dry into Wet
Gently fold the dry ingredients into the wet mixture until just combined.
Whipping the Egg Whites
- 1
Beat Egg Whites
In a separate clean bowl, beat egg whites until foamy using an electric mixer.
- 2
Add Sugar Gradually
Gradually add the remaining sugar, continuing to beat until soft peaks form.
- 3
Fold Egg Whites
Gently fold the egg whites into the cake batter, ensuring not to deflate the batter.
Tip: Do not overmix when folding in the egg whites to maintain the cake’s lightness. Pro Tip: Chilling your whisk and mixing bowl helps in achieving better volume when whipping egg whites.
How to Make Emerald Indonesian Pandan Cake with Coconut Milk Drizzle
Total time: 2 h · Yields 8 servings
- 1
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 2
Prepare Coconut Milk Drizzle
In a small saucepan, combine coconut milk and powdered sugar. Heat on low until the sugar is dissolved and the drizzle is smooth. Add vanilla extract and stir until combined.
Chef's Tips
Further reading
Frequently asked questions
How should I store leftovers?
Store cake leftovers in an airtight container in the refrigerator for up to 3 days.
Can I substitute pandan essence with fresh pandan leaves?
Yes, blend 10 fresh pandan leaves with a little water to make pandan juice as a substitute.
Is it possible to make the cake vegan?
Yes, use coconut cream and aquafaba or a commercial egg replacer for a vegan version.
What can I use if I don’t have cake flour on hand?
You can substitute every cup of cake flour with 3/4 cup all-purpose flour plus 2 tablespoons cornstarch.
Can I make this dessert ahead of time?
Yes, the cake can be baked a day in advance, stored at room temperature, and drizzled just before serving.
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