This is my husband’s favourite cake, but it took me twenty years to find out. You see, he would tell me that his favourite cake is “The pandan cake from Bangawan Solo”, and there are at least three pandan cakes I know of at Bangawan Solo: The pandan chiffon, the pandan kaya cake and this pandan coconut cake.
I had presumed it was the pandan kaya cake that he liked, so I would bake it once in a while, since it takes a lot of time and effort to make that cake. Every time, he would say it was really good. So much for curtsy.
Then, one day perhaps three years ago, we were at Bangawan Solo and he bought a slice of this pandan coconut cake. He then told me this is the cake that he likes the most.
I then wrote a recipe based on what I tasted. This is basically a butter cake, but made a pound cake style, with equal amount of sugar, flour, butter, eggs and coconut milk + pandan juice. That’s it.
It is moist, yummy and yes, it really is a favourite cake in this family.
250g unsalted butter
220g sugar (or 200g coconut sugar, and 75g cane sugar)
250g (1/2 self-rasing and 1/2 plain)
125g pandan juice (made by grinding 10 leaves with 100ml of water, then strained)
125g coconut cream
1 tsp pandan paste
A pinch of salt
- Preheat oven to 180C.
- Line the bottom of a 8" cake tin.
- Cream butter and sugar and until white.
- Emulsify one egg at a time into the mixture.
- Stir in the pandan paste.
- Divide the flours into 3 portions, divide the coconut cream + pandan juice into 3 portions.
- All the flours and the liquid into the mixture alternating.
- Bake at a low shelf for 1 hour.