Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
- 3 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons pandan extract or blended pandan leaves
- 1 cup shredded coconut (fresh or frozen)
Optional toppings: toasted shredded coconut, fresh fruits, or whipped cream for added flavor and presentation.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, beat the eggs, coconut milk, vegetable oil, and pandan extract until smooth. Gradually add the wet mixture to the dry ingredients, mixing gently until a uniform batter forms. Do not overmix to ensure a fluffy cake.
- Pour the batter into the prepared cake pan. Sprinkle the shredded coconut evenly over the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve with whipped cream or additional shredded coconut for an enhanced tropical experience.
Notes
- For best results, use fresh pandan leaves if possible for a more vibrant flavor and color.
- Refrigerate leftovers in an airtight container to maintain freshness for up to 5 days.
- To enhance flavor, sprinkle toasted shredded coconut on top before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 280 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg