Pandan Coconut Butter Cake

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 225 ml Coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 300 g Cake flour
  • 1/4 tsp Salt
  • 200 g Sugar

• Dairy

  • 250 g Butter, unsalted

• Liquids

  • 1/4 cup Water

• Other

  • ¼ cup pandan leaves, green part only

Found on dailycookingquest.com

Description

Ingredients

• ¼ cup pandan leaves, green part only
• ¼ cup water
• 300 gram cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 250 gram unsalted butter
• 200 gram sugar
• 6 eggs
• 225 ml coconut milk

Directions

• Use a sharp scissor, cut the leaves into thin strips, the thinner the better, about 1/16 if possible.
• Place pandan leaves and water in a blender. Puree until the leaves are completely pulverized. Strain and squeeze to get pandan extract. You should end up with ¼ cup extract.
• Preheat oven to 350 Fahrenheit (175 Celcius). Grease and flour an 8 x 8 square pan, set aside.
• Sift together cake flour, baking powder, and salt. Set aside.
• In a mixing bowl, cream butter and sugar until white and fluffy. Add in egg, one at a time, making sure that the egg is fully incorporated before adding the next one.
• Add in coconut milk, pandan extract. Mix until well combined.
• Fold in flour with a spatula until well combined.
• Pour the batter into prepared pan, and bake for 1 hour, or until a cake tester comes out clean.
• Let the cake cool completely, then cut into small slices to serve.