Failproof Pandan Coconut Butter Cake (Full Butter)

Instructions

1. 1

   To make fresh pandan juice, blend 10–15 pandan leaves with 100 ml water, strain and squeeze well, then measure 60 ml for the cake.

2. 2

   Preheat convection oven to 160°C fan and prepare to bake on the middle rack.

3. 3

   Grease pan and line bottom with baking paper.

4. 4

   Sift together flour, baking powder, and salt, then set aside.

5. 5

   Beat butter and sugar on medium-high for 3–5 minutes until pale and fluffy to achieve a soft cake texture.

6. 6

   Add eggs one at a time, beating well after each, and scrape the bowl in between.

7. 7

   Mix coconut milk, pandan juice, vanilla (and lemon juice if using), then add into batter gradually while mixing on low speed.

8. 8

   Add flour mixture in 2–3 batches, mixing on low speed until just combined without overmixing so the cake does not become dense.

9. 9

   Pour into pan and tap pan gently.

10. 10

    Bake at 160°C fan for 40–50 minutes, checking at minute 40; the cake is done when a toothpick comes out clean or with moist crumbs.

11. 11

    Cool in pan for 15 minutes, then remove and cool fully on a rack.