8 Serves
70 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
115 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
71 mg / 4,700 mgSodium
120 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
12 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 gIn a large mixing bowl, sift together the flour and baking powder.
In a separate bowl, cream the butter and sugar together using a hand mixer until light and fluffy.
Beat in the eggs one at a time, then stir in the pandan extract and coconut milk.
Gradually fold the dry flour mixture into the wet ingredients until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10
g75
g6
g
Polish