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Maprang Bakery's Coconut Pandan Cake Recipe

Description:

This delicious dessert is a traditional Thai treat with a modern twist. The layers of sponge cake, coconut pudding, and whipped cream are enhanced with pandan leaves, which lend the dessert a subtle sweet flavor. It's a perfect combination of texture and taste, and great for any occasion!

Ingredients:

• 1 cup flour
• 1 cup sugar
• 1/2 tsp baking powder
• 1/2 cup coconut milk
• 1/2 cup evaporated milk
• 1/2 cup butter
• 3 eggs
• 1/2 tsp pandan extract
• 1/2 cup tapioca starch
• 1/2 cup boiled water
• 1 tsp vanilla
• 1 cup heavy cream

Directions:

1. Preheat the oven to 350°F.
2. Grease and flour a 9-inch round cake pan. Set aside.
3. In a mixing bowl, sift together the flour and baking powder.
4. In another bowl, cream the butter and sugar until light and fluffy.
5. Add the eggs one at a time, beating well after each addition.
6. Gradually add the flour mixture alternating with the coconut milk and evaporated milk, mixing well after each addition.
7. Stir in the pandan extract and vanilla.
8. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely in the pan before removing it.
10. Meanwhile, in a saucepan, mix the tapioca starch and boiled water until smooth.
11. Stir in the coconut milk and cook over medium heat until the mixture thickens and bubbles.
12. Remove from heat and let it cool.
13. Once cooled, whip the heavy cream into stiff peaks.
14. Gently fold in the coconut pudding mixture into the whipped cream.
15. Spread the mixture over the cooled cake, and garnish with pandan leaves or other desired toppings.
16. Chill and serve!

Originally Post From https://www.wcvb.com/article/somerville-bakery-thai-thailand-sweets-desserts-treats-baked-goods-snacks-1717688811/61017366

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