Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup
A Fragrant Delight Bursting with Exotic Flavors
Enjoy a traditional Thai dessert that combines the fresh aroma of pandan leaves with the creamy sweetness of coconut and the rich depth of palm sugar syrup.
- 1 h 30 min
- 8
- Intermediate
Ingredients
For the Pandan Cake
For the Palm Sugar Syrup
For the Coconut Topping
Preparation
Preparing the Pandan Juice
Blend Leaves
Blend the pandan leaves with water until smooth.
Strain Juice
Strain through a fine mesh or cloth to extract juice.
Measure Juice
Measure out 1/4 cup juice for the cake.
Preparing the Cake Batter
Preheat and Grease
Preheat the oven to 350°F (175°C) and grease a round cake tin.
Mix Dry Ingredients
Whisk together the cake flour, baking powder, and salt.
Combine Wet Ingredients
In a large bowl, mix coconut milk, pandan juice, and egg yolks. Gradually add flour mixture.
Cooking Process
Make the Cake Batter
Fold the whipped egg whites into the batter in three parts to maintain airiness.
Bake the Cake
Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
Prepare the Syrup
Combine palm sugar, water, and salt in a saucepan, bring to boil, then simmer until thickened. Add vanilla extract last.
Plating & Serving
Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup
Thai Coconut Pandan Leaf Cake with Palm Sugar Syrup
Drizzle Syrup and Top
Drizzle palm sugar syrup over each slice of pandan cake, topped with coconut cream and fresh shredded coconut.