You won’t believe this easy pandan pound cake is eggless as it is moist, light, and infused with the amazing aroma of coconut oil and pandan. I decorated it with dalgona whipped coffee cream as a frosting. So good!
I’ve been in a baking spree lately ever since the stay-at-home thing started. Now I realize baking is truly therapeutic, despite the facts that I failed a lot too ha..ha..! Some recipes I have to tried like 5-6 times before I got them right, but I have to admit that I have learned a lot from baking. Precision and patience 🙂
POUND CAKE WITH COCONUT OIL
This easy eggless pandan coconut oil pound cake is one of my favorite cakes I have baked. I love the aroma of pandan and also pandan pairs so very well with coconut milk and coconut oil. I grew up in Indonesia and many recipes use coconut milk, coconut oil, coconut meat, coconut water, and can you blame me that I’m a coconut freak now?
DALGONA WHIPPED COFFEE/MOCHA AS FROSTING
I’m not big on the heavy, cloyingly sweet and rich frosting. I’m leaning more towards the whipped cream type of frosting usually. They are lighter and not as sweet (because I don’t make them sweet). This dalgona whipped coffee/mocha cream is one of my favorites. I actually used dalgona whipped mocha as frosting for this cake. I didn’t put a whole lot of dalgona whipped mocha frosting on top of the cake, but feel free to put more as you wish.
INGREDIENTS
1. Cake flour
I highly recommend using cake flour instead of all-purpose flour. It makes a difference in terms of softness
2. Baking powder and baking soda
These two are the only leavening agents in this cake. So please do not omit these
3. Plain yogurt
Any plain yogurt will work, whether it is non-fat, low-fat, or whole milk. The whole milk will of course, make your cake more tender and moister
4. Coconut milk
I used canned coconut milk and not the beverage type. Shake the can of coconut milk before opening
5. Pandan leaves
If you can’t find pandan leaves, you can just substitute with 1/2 tsp of pandan extract, though my kids told me they prefer “real” pandan leaves 🙂 but sometimes you gotta do what you gotta do
6. Sugar
I use regular granulated sugar. You can also use keto-friendly sugar like monk fruit sweetener
7. Salt
The addition of salt brings out the flavor of everything
HOW TO MAKE EASY EGGLESS COCONUT OIL POUND CAKE FROM SCRATCH
1. Mix all the dry ingredients. Whisk and set aside
2. Put the softened coconut oil and sugar in a mixing bowl and use a paddle attachment (if using a stand mixer) to cream both for about 1 minute at speed 6, or you can use an electric hand mixer to do so on medium speed
3. Lower the speed and add yogurt and mix until just combined
4. Add the dry ingredient alternating with the coconut milk pandan mixture over low speed
5. Do not over mix. Just mix until you don’t see any more loose flour. The batter will be very thick
6. Pour the batter into the prepared pan and smooth with a spatula
7. Put in the oven, on the 3rd rack (or middle of the oven) and bake for 50-55 minutes or until toothpick inserted into the cake comes out clean
8. Remove cake from the oven and gently invert the pan onto a cooling rack. The cake should release. Let it cools down on the cooling rack completely before slicing
9. You can serve as it or decorate with your favorite frosting. I use dalgona whipped coffee/mocha to serve with the cake
I really like how this eggless pound cake turns out. My husband said “It’s pretty light actually, not dense”. I’ve made some eggless cake before in the past and they came out really heavy and dense, but not this. Of course, do not expect the cake to be light and airy like chiffon cakes. This is a pound cake that is supposed to be moist but not dense. I love the aroma of pandan and coconut fused together! It’s one of my most favorite scents 🙂
VARIATIONS
1. Use butter instead of coconut oil
The original recipe uses butter, so you can use the same amount of softened butter (unsalted)
2. Instead of pandan juice and pandan extract, you can use regular milk or non-dairy milk and also use other extract like vanilla if you like
3. You can also bake in a 7 inch round or 6 inch square pan. Make sure you oil the pand and then line the pan with a parchment paper for easy release later
DID YOU MAKE THIS EASY EGGLESS COCONUT OIL POUND CAKE RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Recipe is adapted from here with some modifications.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
GRAMS TO CUPS CONVERSION (UNSIFTED)INGREDIENTS
Dry ingredients:
- 280 gr cake flour - 2 1/2 cups
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Wet ingredients:
- 125 gr coconut oil - soft but not melted, about 2/3 cup
- 100 gr sugar - 1/2 cup
- 245 gr plain yogurt - I used non-fat, you can use whole milk or low fat too
For pandan juice:
- 100 ml coconut milk - 1/4 cup + 3 Tbsp
- 7 pandan leaves
- 1/4 tsp pandan extract - optional (for a greener color)
INSTRUCTIONS
- Mix all the dry ingredients. Whisk and set aside
Prepare pandan juice:
- Cut the pandan leaves into small pieces and then blend with coconut milk in a blender. Strain and squeeze out more liquid from the pandan leaves. Make sure it measured 100 ml or you can top up with a bit of water if needed
Prepare cake batter:
- Grease the bundt pan with some oil and then dust with some flour and tap out any excess. I used non-stick baking spray that has flour in it. It works really well to release cake from bundt pan
- Preheat oven to 350 F (180 C). Put the softened coconut oil and sugar in a mixing bowl and use a paddle attachment (if using a stand mixer) to cream both for about 1 minute at speed 6, or you can use an electric hand mixer to do so on medium speed. Lower the speed and add yogurt and mix until just combined
- Add the dry ingredient alternating with the coconut milk pandan mixture over low speed. Do not over mix. Just mix until you don't see any more loose flour. The batter will be very thick
Baking:
- Pour the batter into the prepared pan and smooth with a spatula. Put in the oven, on the 3rd rack (or middle of the oven) and bake for 50-55 minutes or until toothpick inserted into the cake comes out clean
Cool down:
- Remove cake from the oven and gently invert the pan onto a cooling rack. The cake should release. Let it cools down on the cooling rack completely before slicing
Serve as is or decorate:
- You can serve as it or decorate with your favorite frosting. I use dalgona whipped coffee/mocha to serve with the cake
How to store the cake:
- The cake can be stored at room temperature for up to 3 days in an air-tight container. After that you can wrap in a cling wrap and put in an air-tight container and keep in the fridge for a maximum one week. The longer you keep in the fridge, the drier the cake will be
- Please note that the cake will be "hard" after you keep in the fridge because coconut oil will harden at a cool temperature. Simply place the cake at room temperature for 30 minutes to 1 hour before you plan to serve and they will soften OR you can put it in a microwave for few seconds until they are just warm enough to get back to that soft texture
Video
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