Indonesian Coconut Pandan Cake

Ingredients

In this Indonesian adaptation of the Bosnian dish Čupavci, we incorporate the flavors and ingredients commonly found in Indonesian cuisine. Instead of using chocolate, we infuse the cake with the aromatic pandan leaves, which are widely used in Indonesian desserts. Additionally, we replace the traditional sweetened condensed milk with coconut milk to enhance the tropical flavors of the cake. We alse have the original recipe for Čupavci, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon salt ½ teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon pandan extract 1 teaspoon pandan extract
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• ½ cup (120ml) vegetable oil ½ cup (120ml) vegetable oil
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (120g) shredded coconut, toasted (for garnish) 1 cup (120g) shredded coconut, toasted (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 38g, 22g
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9x9-inch baking pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, beat the sugar and eggs until light and fluffy.
4. 4.
   Add the pandan extract, coconut milk, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix well.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared baking pan and smooth the top.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool completely.
9. 9.
   Once cooled, cut the cake into squares and drizzle with the sweet coconut glaze.
10. 10.
    Sprinkle the toasted shredded coconut on top for garnish.

Treat your ingredients with care...

• Pandan extract — If fresh pandan leaves are not available, you can use store-bought pandan extract. Adjust the amount according to the strength of the extract.
• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier texture.
• Shredded coconut — Toast the shredded coconut in a dry pan over medium heat until golden brown for a more intense flavor.

Tips & Tricks

• For an extra burst of flavor, you can add a few drops of pandan essence to the sweet coconut glaze.
• If you prefer a less sweet cake, reduce the amount of sugar in the recipe.
• To make the cake more festive, you can add a few drops of green food coloring to enhance the vibrant green color.

Serving advice

Serve the Indonesian Coconut Pandan Cake at room temperature as a delightful dessert or snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

Present the cake on a decorative platter, garnished with toasted shredded coconut and a sprinkle of powdered sugar. You can also add a few pandan leaves as a decorative touch.