Best Thai Pandan Layer Cake

How to Make Best Thai Pandan Layer Cake at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 1 cup pandan juice
• 2 cups rice flour
• 1 cup coconut milk
• 1 cup sugar
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup coconut cream
• 1 teaspoon vanilla extract
• 1 drop green food coloring

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2. 2

   In a large mixing bowl, whisk together the rice flour, baking powder, and salt until well combined.

3. 3

   In another bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes.

4. 4

   Gradually add the pandan juice and coconut milk to the egg mixture, mixing until fully incorporated.

5. 5

   Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

6. 6

   Divide the batter evenly between the two prepared cake pans.

7. 7

   Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

9. 9

   While the cakes are cooling, prepare the coconut cream frosting by whisking together the coconut cream, vanilla extract, and a pinch of salt until smooth.

10. 10

    Once the cakes are completely cool, place one layer on a serving plate and spread a layer of coconut cream frosting on top.

11. 11

    Carefully place the second layer on top and frost the top and sides of the cake with the remaining coconut cream.

12. 12

    Optionally, decorate with shredded coconut or edible flowers for presentation.

13. 13

    Slice and serve the cake at room temperature. Enjoy your delicious Thai Pandan Layer Cake!