Ingredients:
For the Cake:
2 ½ cups (310g) all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs
1 cup (240ml) coconut milk
1 tbsp pandan extract
½ cup (50g) shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
2 cups (240g) powdered sugar
1 tsp vanilla extract
¼ cup (60ml) coconut cream (optional for extra coconut flavor)
Instructions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. Mix dry ingredients – In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Incorporate pandan & coconut – Mix in pandan extract and shredded coconut (if using).
Alternate adding dry ingredients and coconut milk – Start and end with dry ingredients, mixing just until combined.
Divide batter evenly among prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
Cool cakes completely before frosting.
Make the Cream Cheese Frosting:
Beat cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating until fluffy.
Mix in vanilla extract and coconut cream, if using.
Assemble the Cake:
Place the first cake layer on a serving plate. Spread a layer of frosting on top.
Repeat with the remaining layers.
Frost the entire cake and decorate with shredded coconut if desired.
Chill for 30 minutes before serving for best texture.
Slice, Serve and Enjoy
