Pandan Coconut Snacking Cake with Pandan Brown Sugar Glaze

Pandan Coconut Snack Cake with Pandan Brown Sugar Glaze

Pandan Coconut Snacking Cake with Pandan Brown Sugar Glaze

Course: Cakes

Cuisine: Indonesian, Malaysian, Singaporean

Prep Time: 20

Cook Time: 35

Total Time: 1 38

Servings: servings (8-inch square pan)

Calories: 399kcal

Author: Marvellina

A simple pandan coconut snacking cake made with fresh pandan juice, coconut milk, and shredded coconut, finished with a pandan brown sugar glaze that soaks into the cake and keeps it extra moist.

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US Customary - Metric

Ingredients

Dry ingredients:

190 g all-purpose flour
¾ tsp baking soda
½ tsp salt
60 g shredded coconut flakes unsweetened

Wet ingredients:

100 g brown sugar light/dark brown sugar works
90 g oil you can use any oil or coconut oil
50 g egg from 1 large egg
140 g canned coconut milk shake before open
1 tsp apple cider vinegar or white vinegar
½ tsp pandan essence

To make pandan juice: (see notes)

40 g pandan leaves about 12 pieces fresh pandan leaves
100 g water

Pandan brown sugar glaze:

80 g brown sugar
100 g canned coconut milk shake before open
30 g pandan juice
½ tsp cornstarch

Topping:

60 g shredded coconut flakes unsweetened

Instructions

Prepare pandan juice:

Cut the leaves into small pieces and add the water and blend until the leaves are chopped up very finely.
Pour into a cheesecloth or strainer and squeeze out the juice. Use your clean hand to squeeze out more juice from the pulp. You will have enough juice for the cake batter and for the glaze

Prepare cake batter:

Preheat the oven to 350 F (180 C) for a conventional oven. For a convection oven, lower the temperature by 20 F (15 C). Line 8 x 8 inch square pan with parchment paper sling, overhanging, so you can easily remove from the pan later
Combine all-purpose flour, sugar, baking soda, salt in a bowl. Set aside
Combine oil, egg, coconut milk, pandan juice, pandan essence (if using), apple cider vinegar. Whisk until mixture is smooth and emulsified
Add the dry ingredients and use spatula to fold them into the wet batter.
When everything is almost combined, add the shredded coconut and continue to fold until you no longer see pockets of dry ingredients.
Scrape the thick batter into the prepared pan and smooth the top with spatula

Baking:

Bake in a preheated oven for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean with a bit of sticky crumb is okay, as long as it's not wet.

Prepare the glaze:

10 minutes before the end of baking time, prepare the glaze. Combine light brown sugar,coconut milk, pinch of salt, pandan juice, cornstarch. Whisk until they are combined
Put on the stove top over medium-low heat and bring to a simmer and cook for about 2-3 minutes until the sauce is slightly thickened

Glaze the cake:

As soon as the cake is out of the oven, put it on a cooling rack. Use a fork or a skewer to poke holes halfway into the cake, all over the surface.
Gradually pour the glaze over the top and use a rubber spatula to help spread the glaze as you go.
It may seem like a lot of glaze at first, but it will sip down into the cake

Toast the coconut:

Put the coconut on a dry pan over low heat and stir until they are lightly golden brown.

Finish up with topping and let it cool down completely:

Sprinkle the toasted coconut on top of the glaze. Let the cake cool down completely before attempting to slice. I usually let it sit overnight. The glaze will thicken up significantly too

To serve:

Use a clean sharp knife to cut into serving sizes and serve

Notes

*if you don't use fresh pandan juice, just replace the same amount of water with more coconut milk and use 1 1/2 teaspoon of pandan essence instead

Nutrition