Pandan Butter Cake
Ingredients:
- 1 cup (230 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs, room temperature
- 1 3/4 cups (220 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (120 milliliters) coconut milk
- 1/4 cup (60 milliliters) pandan juice or pandan paste
- 1 teaspoon vanilla extract
Instructions:
- Blend 10-12 fresh pandan leaves with 1/2 cup water until smooth. Strain the mixture to extract the juice. Set aside 1/4 cup for the cake.
- Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the pandan juice or paste and vanilla extract until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your moist and aromatic pandan butter cake!
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