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!
¼tsppandan essenceoptional (for a vibrant greener color)
Instructions
I use nordicware 8-inch bundt pan (6-cup capacity). 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) for conventional oven, 330 F (165 C) for convection oven. 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
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:
Mix all the dry ingredients. Whisk and set aside.
Beat the softened coconut oil (or butter if using butter) with sugar until combined, light and fluffy on medium speed. Add the yogurt and beat until 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 cool down on the cooling rack completely before slicing
Serve as is or decorate:
I recommend waiting for the next day to serve if you can. The cake tastes much more better as the flavor has time to develop. The cake may feel dry if you serve it on the same day. 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