Coconut Milk Pandan Butter Cake is a Southeast Asian flavor butter cake. Pandan and coconut milk are a perfect match, they yield a pandan butter cake with a very strong nice fragrance.
Check out our butter cake recipe collection.
CHINESE VERSION: 香兰椰奶牛油蛋糕
Coconut Milk Pandan Butter Cake | MyKitchen101en
Yield: 8-inch butter cake (24 pieces)
Ingredients:
Ingredients for meringue:
- 5 egg whites (grade A/size L, room temp.)
- 100 g (½ cup) fine sugar
- ¼ tsp cream of tartar
Ingredients for batter:
- 5 egg yolks (grade A/size L, room temp.)
- 100 g (½ cup) fine sugar
- ½ tsp fine salt
- 250 g (8.8 oz) melted butter (salted)
- 80 g thick coconut milk
- 50 g pandan juice*
- 280 g (2 cups) cake flour (low protein flour)
- 1 ¼ tsps baking powder
(*Pandan juice: Add 60 g of water to 30 g of pandan leaves, blend until fine, extract 50 g of pandan juice.)
Instructions:
1 Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold).
(Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
2 Add a tray of water in the oven, about 3 cups, preheat oven to 160°C/320°F.
3 Combine egg yolks, sugar and salt, beat until thick.
4 Add in melted butter, beat until combined. Add in coconut milk and pandan juice, mix well.
5 Sift together cake flour and baking powder, then sift again into pandan egg yolk mixture, mix until combined.
6 Add meringue to batter in 4 batches, mix gently using balloon whisk.
7 Fold gently with spatula until well mixed. (Reminder: When folding the batter, do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with rubber spatula and fold over, repeat folding motion until just well mixed.)
8 Tap mixing bowl on countertop for a few times to burst large bubbles.
9 Pour batter into greased and lined 8″ (20-cm) square baking pan, then tap baking pan for a few times to burst large bubbles.
10 Bake at 160°C/320°F for 1 hour 30 minutes, or until fully cooked (wooden stick inserted in the centre of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
11 Unmould and cool the pandan butter cake completely on wire rack (at least 6″ from countertop).
12 Cut pandan butter cake into pieces when fully cooled.
Coconut Milk Pandan Butter Cake
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Equipment
- 1 square baking pan (8-inch / 20-cm)
Ingredients
For meringue:
- 5 egg whites grade A/size L, room temp.
- 100 g fine sugar ½ cup
- ¼ tsp cream of tartar
For batter:
- 5 egg yolks grade A/size L, room temp.
- 100 g fine sugar ½ cup
- ½ tsp fine salt
- 250 g melted butter (salted)
- 80 g thick coconut milk
- 50 g pandan juice*
- 280 g cake flour (low protein flour) 1 cups
- 1¼ tsps baking powder
Instructions
- Whisk egg whites over low speed until large bubbles are formed. Add in cream of tartar, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free, water-free and egg yolk-free. Always clean egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
- Add a tray of water in the oven, about 3 cups, preheat oven to 160°C/320°F.
- Combine egg yolks, sugar and salt, beat until thick. Add in melted butter, beat until combined. Add in coconut milk and pandan juice, mix well. Sift together cake flour and baking powder, then sift again into pandan egg yolk mixture, mix until combined.
- Add meringue to batter in 4 batches, mix gently using balloon whisk.
- Fold gently with spatula until well mixed. Tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: When folding the batter, do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with rubber spatula and fold over, repeat folding motion until just well mixed.)
- Pour batter into greased and lined 8″ (20-cm) square baking pan, then tap baking pan for a few times to burst large bubbles.
- Bake at 160°C/320°F for 1 hour 30 minutes, or until fully cooked (wooden stick inserted in the centre of the cake comes out clean). (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
- Unmould and cool the pandan butter cake completely on wire rack (at least 6″ from countertop).
- Cut pandan butter cake into pieces when fully cooled.
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Notes
Nutrition (per serving)
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I am using a medium sized table top convection oven. Your receipe required the baking temperature to be set at 160 degrees C. Should I reduce my baking temperature to 140 degree C instead?
Cake turned out dry and dense.
It wasn’t fluffy n soft.
It is quite fragrant and abit too sweet for my liking.
I wonder if too much butter has been added.
Follow the recipe as it is, do not make any changes if this is your first time doing this recipe.