Pandan Loaf Cake

I recently bought some pandan extract from a Chinese grocery store. I found this recipe from the Decorated Treats blog and I didn’t fancy making a pandan chiffon cake as I find that process quite complicated! If you have never had pandan flavour before, it has a vanilla and flowery taste. This recipe is a pound cake so the method is really easy and it tastes delicious! I have already made this cake twice!!

Ingredients – 180g salted butter, 180g granulated sugar, 180g Self-raising flour, 3 x eggs, 3 x tbsp milk, half tsp of baking powder, pinch of salt, 1 tsp pandan extract. Optional – green food colouring.

Method:

1. Preheat oven to GM3 and line your loaf cake tin. Cream the butter and sugar until light and fluffy into your mixer.
2. Beat in the eggs, one at a time. Sift the flour, baking powder and salt and mix this into the creamed mixture in 3 batches. Alternate each batch of flour with milk, starting and ending with flour.
3. Add the pandan extract and if your extract is white, add some green food flavouring. Mix until well combined.
4. Pour the batter into your loaf tin and smooth it at the top. Bake for 40 minutes or until the cake is ready (no wet batter sticking to the skewer to check). Leave it in the tin for 5 minutes and turn it out onto a wire rack to cool completely. Enjoy!

Coconut Pound Loaf Cake

I had some left over coconut milk so I looked up at some recipes and found this blog called LoveFoodies which has a Coconut Pound Loaf Cake. I don’t really use coconut in baking as the kids don’t like it but i didn’t want to waste the coconut milk! There will be more for me and my hubby! 🙂

I had most of the ingredients at home but just needed to buy the desiccated coconut. Really easy to make and the cake is delicious as it is very moist! Very Yummy! :). I have tweaked the original recipe as i didn’t want to use too much sugar!

Ingredients: 175g soft butter, 175ml coconut milk, 200g caster sugar, 3 x eggs beaten, 225g plain flour, 1 and half tsp baking powder, half tsp of salt, 1 x tsp vanilla extract and 6 x tbsp desiccated coconut.

For the topping: 4 x tbsp coconut milk – i added a table spoon of icing sugar, 1 – 2 tbsp desiccated coconut.

Method:

1. Preheat oven GM3 and line a loaf tin. Cream the butter and sugar until a light and pale colour.
2. Add the eggs in slowly, then add the coconut milk and half the flour, baking powder, salt, vanilla extract, on a slow speed on your mixer. Once combined, add the desiccated coconut and the rest of the flour.
3. Transfer to the loaf tin and bake for an hour. Check with a skewer and if it comes out clean, then is it ready. I probably baked my cake for 1 hour and 10 minutes, i wanted the top to be nice and golden.
4. Leave the cake in the tin to cool. Whilst the cake is still hot, use a skewer to prick holes on top of the cake and then pour the coconut milk over. Then, to finish the cake, sprinkle with some desiccated coconut on top and leave to cool. Enjoy your cake with a cup of tea! 🙂

• 

• 

• 

• 

•