This Pandan Raspberry Cake is delicious. The floral, sweet flavor of the pandan goes amazing with the fresh, tangy flavor of the raspberry. Topped with some fresh whipped cream, it can't be beat.
Author: Whitney Lofts
Unsweetened Shredded Coconut
or 2 tbsp Pandan Extract
Pandan Leaves (1 1/2 cups)
into pieces with scissors.
Blitz 75g of Pandan leaves in a food processor with
Coconut Milk (2/3 cup)
. If needed scrape the sides to make sure all the leaves are blending.
Pass through a muslin cloth over a sieve to extract the coconut pandan juice. Set aside.
Take 2 additional fresh
Pandan Leaves (2)
and tie them into knots. This process bruises the leaves slightly and allows them to start releasing their aroma.
In a double boiler, stir
White Chocolate (1 cup)
until melted. Add the
Unsalted Butter (1 cup)
together with the Pandan Leaf knots until melted and combined. Turn off the heat and allow to steep and infuse while combining the remaining ingredients.
Preheat the oven to 340 degrees F (170 degrees C).
In a large mixing bowl, mix together the
All-Purpose Flour (1 1/2 cups)
Baking Powder (1/4 tsp)
Granulated Sugar (1/2 cup)
Unsweetened Shredded Coconut (1/4 cup)
Salt (1 tsp)
Remove the pandan leaves from the butter-white chocolate mixture then add the
and whisk to combine. Add the pandan coconut liquid.
Add the wet mixture to the dry mixture and mix until just combined.
Gently fold through the
Frozen Raspberries (2/3 cup)
and pour batter into a loaf pan lined with parchment paper.
Bake for 1 hour, or until a skewer comes out clean.
Let cool, then slice and serve with
Whipped Cream (to taste)
Fresh Raspberries (to taste)
Nutrition Per Serving
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