Buko Pandan Cake Recipe Panlasang Pinoy
Buko Pandan Cake is a classic Filipino cake recipe that is very popular with the locals. The combination of pandan and the creamy texture of the young coconut or buko makes a delicious and moist cake that is sure to be a crowd-pleaser. This Filipino cake recipe is usually served during special occasions like birthdays and holidays. In this recipe, I will share with you the easiest way to make a delicious Buko Pandan Cake.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons pandan extract
- 1/2 cup fresh buko, shredded
- 1/2 cup evaporated milk
For the cream:
- 2 cups all-purpose cream
- 1/2 cup confectioner’s sugar
- 1 teaspoon pandan extract
- 1/2 cup fresh buko, shredded
- 1/2 cup evaporated milk
Instructions
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray and line with parchment paper.
2. In a large bowl, sift together the all-purpose flour, baking powder and salt. Set aside.
3. In another bowl, beat together the sugar, vegetable oil and eggs until well combined. Add in the pandan extract, shredded buko and evaporated milk. Mix until combined.
4. Slowly add the sifted flour mixture to the wet ingredients and mix until just combined. Do not over mix.
5. Pour the batter into the prepared cake pan and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before adding the cream.
6. To make the cream, beat together the all-purpose cream, confectioners’ sugar, pandan extract, shredded buko and evaporated milk until thick and creamy.
7. Spread the cream over the cooled cake and serve.
Nutrition
Serving size: 1 slice
Calories: 360kcal
Fat: 18g
Carbohydrates: 43g
Protein: 5g
Sodium: 206mg
Cholesterol: 77mg
Sugar: 28g
Fiber: 1g
Tips for the Best Buko Pandan Cake
To make the best Buko Pandan Cake, here are some tips to keep in mind:
- Use fresh buko for the best flavor and texture. If you can't find fresh buko, you can use canned buko in syrup. Just make sure to drain it before using.
- Make sure to use pandan extract and not pandan paste, as the paste is too thick and won't give you the desired flavor.
- Don't over mix the batter, as this will cause the cake to be tough. Just mix until the ingredients are just combined.
- Make sure to use full fat evaporated milk for the best flavor and texture.
- If you don't have confectioner's sugar, you can use regular white sugar. Just make sure to dissolve it in the cream before using.
- For a richer and creamier cake, you can add a layer of condensed milk between the cake and the cream.
How to Store Buko Pandan Cake
Buko Pandan Cake is best served the same day it is made, but it can be stored in the refrigerator for up to 3 days. To store the cake, make sure to cover it tightly with plastic wrap or foil to prevent it from drying out. You can also freeze the cake for up to 2 months. Just make sure to wrap it tightly before freezing.
Conclusion
Buko Pandan Cake is a classic Filipino cake that is sure to be a crowd-pleaser. This cake is easy to make and requires only a few ingredients. With these tips and tricks, you can make a delicious Buko Pandan Cake that the whole family will love.
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