Ingredients
Scale
2 cups All-purpose flour
1 ½ cups Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt
4 Large eggs
1 cup Coconut milk (full fat)
½ cup Vegetable oil
1–2 teaspoons Pandan extract
1 teaspoon Vanilla extract
1 cup Desiccated coconut flakes (unsweetened)
1 cup Powdered sugar
2–3 tablespoons Coconut milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour your baking pa
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt
- In a separate bowl, whisk together the wet ingredients: eggs, coconut milk, oil, pandan extract, and vanilla until combined
- Pour the wet ingredients into the dry ingredients and mix gently until just combined
- Pour the batter into the prepared baking pan and bake for 30-35 minutes
- Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack
- Toast the desiccated coconut flakes in the oven until golden brow
- Prepare the optional glaze by mixing powdered sugar with coconut milk until smooth
- Once cooled, glaze the cake and top with toasted coconut flakes
Notes
Ensure all ingredients are at room temperature for best results.
Do not overmix the batter to keep the cake light and airy.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg