Pandan Butter Cake

I'm so fancy over any desserts boiled with pandan leaves and all sorts of pandan cakes. I stumbled upon Aunty Yochana's pandan kaya butter cake when I hopped over to her blog the other day. Without much hesitation, I immediately decided to give this fool-proof recipe a try.

While baking, the fragrance flowing from the oven is extremely inviting. I'm glad that cake popped out from the oven in its beautiful splendor (with some cracks anyway). It's fluffy, moist and flavored with pandan extract and coconut milk. The buttery cake is so delightful. :)

I will give it another try with homemade pandan juice. I' know I'll be excited tasting my cake with natural pandan fragrance, and of course I'll be happy seeing the chlorophyll imparting the lovely green to my cake.

Pandan Butter Cake
Recipe adapted from Aunty Yochana's Pandan Kaya Butter Cake with some modification

Ingredients:

250 gm butter
200 gm sugar ( I reduce to 170gm)
6 eggs
300 gm cake flour
1 tsp baking powder
200 gm coconut milk
1/4 tsp. salt (I omit this as salted butter is used)
3 tbsp. milk powder (I omit this too)
1 tsp. pandan essence
a drop of green coloring (I use 1 tsp pandan essence cum green coloring)

Method:

1. Cream butter and sugar till creamy.

2. Add in egg one at a time and make sure it's properly mixed before adding in another egg. Pour in coconut milk and salt slowly and if it cuddles, put in some flour. Add in pandan paste and some green coloring.

3. Fold in cake flour, milk powder and baking powder and then pour into a 7" sq. tray (I used 8" baking pan) and bake at 175C (for me, I baked under 180C) for about 60 mins.