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Pandanus coconut cake with palm sugar syrup Recipe

Pandanus coconut cake with palm sugar syrup Recipe

Pandanus coconut cake with palm sugar syrup Recipe

This is essentially a buttercake recipe, with fresh pandanus juice substituted for vanilla, enriched with coconut cream and grated coconut. You will enjoy this enticingly moist cake with its delicate grassy and floral aromas reminiscent of waving palms and sandy beaches.

Ingredients :

    • 1/2 cup (125 ml) coconut cream
    • 230 g (1 cup) butter
    • 100 g (1/2 cup) fine granulated sugar
    • 100 g (1/2 cup) shaved palm sugar or dark brown sugar
    • 5 eggs
    • 250 g (2 cups) self-raising flour, sifted three times with a pinch of salt.
    • 75 g (3/4 cup) freshly grated coconut, dry-roasted over low heat for 10 minutes


    • 5 pandanus leaves, rinsed and sliced
    • 1 tablespoon water


    • 200 g (1 cup) shaved palm sugar
    • 11/4 cups (300 ml) water

Method :

    1. Make the Pandanus Juice first by grinding the sliced pandanus leaves in a mortar or blender until fine, adding the water gradually. Wrap the mixture in a muslin cloth and squeeze out the juice, or use a very fine sieve. Add the juice to the coconut cream and mix well.
    2. Preheat the oven to 170˚C (340˚F). Cream the butter and sugars with an electric mixer until smooth. With the motor running, add the eggs, one at a time, and mix well after each addition. Fold in the flour and coconut cream alternately with a spatula or wooden spoon, and mix until well blended, then fold in the grated coconut. Spoon the mixture into a greased round cake pan, smooth the top and bake in the oven, on the middle shelf, for 40 minutes. The cake is ready when it pulls away from the sides of the cake pan. Remove from the oven and set aside to cool, then turn out onto a serving plate.
    3. While the cake is baking, prepare the Palm Sugar Syrup by combining the palm sugar and water in a heatproof dish. Microwave the mixture for 1 minute on high, then remove and stir. Repeat to cook for 2 more minutes in the same manner until all the sugar is dissolved.
    4. To serve, drizzle the Palm Sugar Syrup over the cake or over each portion.

MAKES : 1     
COOKING TIME : 40 mins