Pandan cake is the fragrant Thai bake with a green crumb from the leaf, not dye. I use fresh pandan so the color is real and the smell is sweet, not artificial.
The recipe is simple and requires basic ingredients, and it showcases the exotic flavor of pandan, making it a delightful treat that’s sure to impress.
Deliciously Light Thai Pandan Cake
This Thai Pandan Cake features a soft and airy crumb that melts in your mouth. It takes about 60 minutes from start to finish and is perfect for serving at tea time or special occasions.
Ingredients
- 200g cake flour
- 200g granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 120ml coconut milk
- 100ml pandan juice (from blended pandan leaves and water)
- 100ml vegetable oil
- 1 teaspoon vanilla extract
- Optional: Shredded coconut for garnish
Instructions
- Preheat Oven: Preheat your oven to 170°C (340°F). Grease and line a cake pan with parchment paper.
- Combine Dry Ingredients: In a mixing bowl, whisk together the cake flour, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the pandan juice, coconut milk, vegetable oil, and vanilla extract, mixing until fully combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing.
- Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Optionally, top with shredded coconut before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 210kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 34g
Bake it until it springs back so the crumb stays light.
