Coconut and Pandan Cake

Coconut and Pandan Cake is a delightful Thai dessert that combines the rich flavors of coconut with the fragrant essence of pandan leaves. This dairy-free treat is soft, moist, and perfect for a sweet ending to any meal.

Ingredients

• Coconut milk - 150 ml
• Pandan juice - 2 tablespoons (freshly squeezed from pandan leaves)
• Rice flour - 100 grams
• Tapioca flour - 50 grams
• Sugar - 60 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Coconut flakes - 30 grams (unsweetened, for topping)
• Water - 50 ml (for pandan extraction)

Steps

1. Preheat the oven to 180°C (350°F) and grease a small cake pan (15 cm diameter).
2. In a blender, combine the pandan leaves with 50 ml of water and blend until smooth. Strain the mixture through a fine sieve to extract the pandan juice.
3. In a mixing bowl, whisk together the rice flour, tapioca flour, sugar, baking powder, and salt until well combined.
4. Add the coconut milk and pandan juice to the dry ingredients, mixing until you have a smooth batter.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Sprinkle the coconut flakes evenly over the top of the batter.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Cut into slices and serve at room temperature or chilled.

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.05 L

Health Benefits

• Rich in healthy fats from coconut, which can provide energy and support heart health.
• Pandan is known for its aromatic properties and may have anti-inflammatory benefits.

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