Any day and everyday is the prefect day for pandan cake, lol and since it’s Christmas, it is only fitting to expend a little more effort to make the mini-cakes extra special and delicious! ❤️
Coconut Topping
1 cup water
1/2 cup unsweetened shredded coconut
1/8 teaspoon salt
2 teaspoons cornstarch
A little vegetable oil (to grease the pans)
To rehydrate the dried, shredded coconut – heat 1 cup water in the microwave or on the stovetop until it comes to a boil (takes about 2 minutes in my microwave). Add shredded coconut, cover, and steep for 10 minutes. Using a sieve, drain the water from the shredded coconut. Then, grab the shredded coconut by the handful and squeeze out excess water – if shredded coconut is too wet, it will get stuck in the pan. Add salt and cornstarch to the coconut and mix until well-combined. Grease four mini Bundt pans with oil (I use the Cuisinart 4pc Mini Bundt Pan Set from Target) and fill bottom of the pans with the shredded coconut. Stack and press the pans together to pack the shredded coconut and set aside until needed.
Pandan Cake Batter
1 cup Authentic Foods Steve’s GF Cake Flour
1/2 cup granulated sugar
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup unsweetened coconut milk (from a can)
2 large eggs, lightly beaten
1/4 teaspoon pandan paste
In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Make a well in the center, and add oil, coconut milk, eggs, and pandan paste. Stir or whisk until combined, then fill the mini Bundt pans containing the shredded coconut, dividing the batter evenly. Steam for 18 to 20 minutes (keep water at a gentle boil/simmer, about medium-low heat on my stovetop) or until a skewer inserted in the center comes out clean. Remove from heat and let cool completely. To remove cake from pan, gently pull the cake away from the sides of the pan and invert it on a plate and the cake should pop out. Enjoy!
