Daily Cooking Quest

Pandan Coconut Butter Cake

The combination of pandan leaves and coconut milk immediately transports me back to Indonesia as I munch on this lovely cake accompanied by ice tea, jasmine of course, so I can pretend having a wonderful tea time in the tropics. The green color is due to the pandan leaves, and before you ask, I have no idea what the equivalent would be if using pandan essence instead of 100% natural pandan extract from pandan leaves. To ensure that your natural pandan extract look as green as possible, try to use only the top part of pandan leaves where they are all green. But even if your cake doesn’t end up looking as green as you like, you still have the peace of mind that the coloring is all natural instead of using green dye.

Pandan Coconut Butter Cake

Pandan Coconut Butter Cake

5.0 from 1 reviews

Author: Anita Jacobson



Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 16


  • Pandan extract
  • 1/4 cup pandan leaves, green part only
  • 1/4 cup water
  • Cake
  • 300 gram cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 250 gram unsalted butter
  • 200 gram sugar
  • 6 eggs
  • 225 ml coconut milk


  • Pandan extract
    1. Use a sharp scissor, cut the leaves into thin strips, the thinner the better, about 1/16" if possible.
    2. Place pandan leaves and water in a blender. Puree until the leaves are completely pulverized. Strain and squeeze to get pandan extract. You should end up with 1/4 cup extract.
  • Cake
    1. Preheat oven to 350 Fahrenheit (175 Celcius). Grease and flour an 8" x 8" square pan, set aside.
    2. Sift together cake flour, baking powder, and salt. Set aside.
    3. In a mixing bowl, cream butter and sugar until white and fluffy. Add in egg, one at a time, making sure that the egg is fully incorporated before adding the next one.
    4. Add in coconut milk, pandan extract. Mix until well combined.
    5. Fold in flour with a spatula until well combined.
    6. Pour the batter into prepared pan, and bake for 1 hour, or until a cake tester comes out clean.
    7. Let the cake cool completely, then cut into small slices to serve.


  • Atika says:

    Hi Mbak Anita, I hope you are well. I live in Oxford at the moment and very grateful that I had crossed path with you and your blog. I have never cook before in Indonesia but now I can enjoy nasi uduk, nasi kuning and mie ayam (I even made the wonton myself! :')) along with their friends because of this blog. Thank you! :* I also had tried this delicious pandan coconut butter cake recipe for a few times, however the inside cake are always a bit wet and dense compared to the outer layer which looks dry and airy. Is it because I did not use the same size pan as described above or due to the pandan paste which is not dry enough (I use the pandan paste recipe) or is it because the sugar and butter are not white and fluffy enough? Or a bit wet and dense inside is the goal that I should reach? I would be grateful if you could share some advice regarding this recipe. Looking forward to hearing from you. Best wishes, Tika

    • Anita says:

      Hi Tika, the biggest suspect is probably the different size pan. I am guessing that you can try reducing the oven temperature but cook for a longer time (probably set the temperature to 320 Fahrenheit and cook for about 75-80 minutes). Or, keep the same temperature and the same cooking time, but at about 40 minutes mark, you need to tent the cake with an aluminum foil so the outer part doesn't get too browned and dry. Either way, the cake shouldn't be wet. It should have the texture of pound cake. I hope this helps. Please let me know if you have any update :)

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