Corner Café

December 9, 2017

Pandan Coconut Cake

Filed under: Cakes & Cupcakes — SeaDragon @ 6:00 pm
Tags: , ,


It has been a long, long while since I posted a recipe. It is not that I haven’t been baking, just that I haven’t been baking anything new worth writing about, just the same old things I have done before. I have been thinking of baking a coconut cake for a few weeks now, don’t know why… maybe the hot weather recently made me feel very tropical, LOL. This week has cooled down a bit, so decided to bake a cake today.


I have some leftover sour cream that is nearing its use-by date, so I decided to use it up in the cake. I came up with this sour cream coconut cake, in the last minute I decided to add pandan paste since pandan and coconut is just such a classic combination. I also did not have any coconut milk, so used regular milk with added coconut essence, but use coconut milk instead of regular milk if you want. Also if you don’t want to make a green cake, substitute the pandan paste with rum essence for another classic combination of rum and coconut flavour. Since it is nearly Christmas, what about dividing the batter in two, colour one with pandan paste (obviously don’t add it in step 2, but after step 3), the other with red food colouring, and make a red and green marble cake out of it! Now why didn’t I think of it before I baked it?


Makes one loaf cake

125g butter
220g caster sugar, sifted
3 eggs
1/2 cup sour cream
1/2 teaspoon coconut essence
1/2 teaspoon pandan paste

225g self-raising flour
50g desiccated coconut
1/2 cup milk, at room temperature
1. Preheat oven to 180°C. Grease and line a 22cm x 8cm (base measurement) x 7cm (height) loaf tin. Sift flour, then add to the desiccated coconut in a mixing bowl, stir to mix and set aside.
2. Beat softened butter and sugar together in a large mixing bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until combined. Add sour cream and mix in well. Mix in coconut essence and pandan paste.
3. Lightly fold in 1/2 of the flour and coconut mixture and then mix in all the milk until just combined. Fold in the rest of the flour mixture until well combined.
4. Spoon mixture into the prepared tin and smooth the top. Use the back of the spoon to push the batter up slightly to the sides of the tin so that the batter sits lower in the middle of the tin than the sides of the tin, this will help to prevent a high dome after baking. Bake in the preheated oven for about 1 hour, or until a skewer inserted into the centre comes out clean.
5. Remove cake from oven and let it stand for about 10 minutes. Turn out and let cool on a cooling rack.

Taste: Moist buttery coconut cake
Consume: Best within 3 to 4 days
Storage: In airtight container at room temperature in cool weather; best kept chill in the refrigerator in hot weather
Recipe Reference(s):

1 Comment »

  1. Loved your yummy recipe

    Comment by mistimaan — December 10, 2017 @ 2:59 am | Reply

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