Pandan Coconut Cake

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Mix in the vanilla extract and pandan extract (or pandan juice) until fully incorporated.
5. Add the dry ingredients in three batches, alternating with the coconut milk, starting and ending with the dry ingredients. Stir until just combined.
6. Gently fold in the shredded coconut.
7. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

2. Prepare the Coconut Frosting

1. In a chilled bowl, whip the heavy cream and powdered sugar (if using) until stiff peaks form.
2. Fold in the vanilla extract and toasted shredded coconut.

3. Assemble the Cake

1. Once the cake has cooled completely, frost the top with the coconut frosting.
2. Garnish with additional toasted shredded coconut for extra crunch and flavor.

4. Serve and Enjoy

• Slice and enjoy this soft, aromatic Pandan Coconut Cake!
• It pairs beautifully with a cup of iced tea or a tropical drink. 🌴🍰

Would you like to try adding a layer of pandan coconut filling or a drizzle of coconut syrup for extra flavor?