Coconut Pandan Pound Cake
Preheat oven to 325
Grease and line a loaf pan with parchment paper
Sift dry ingredients in a medium bowl and set aside
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
In a measuring cup, mix together:
1/2 tsp Pandan extract/paste
3/4 cup coconut milk
Remaining Ingredients
1 stick softened butter (1/2 cup)
1 cup sugar
2 eggs
1 tsp vanilla extract
In a stand mixer or large bowl with an electric hand mixer, cream together 1 stick of softened butter with 1 cup sugar until light and fluffy. Start slow and gradually use medium speed. Make sure to scrape the bowl down occasionally to evenly combine.
Beat in 2 eggs, one at a time along with the vanilla extract until combined.
Slowly add in the sifted flour mixture. Mix on medium speed for a few minutes until combined and batter is light and fluffy. Make sure to scrape down sides. Stream in the coconut milk/pandan mixture until well combined with the batter. Mix on medium speed for another minute. Avoid overmixing.
Pour into loaf pan (batter should be light and airy) and bake at 325 for 1 hour. Test for doneness with a toothpick and cool completely before slicing.
The texture is super light and fluffy. The taste is buttery and coconuty, with a hint of pandan.
