Steamed Coconut and Lime Cake with Pandan Glaze

 

Steamed Coconut and Lime Cake with Pandan Glaze

Steamed Coconut and Lime Cake with Pandan Glaze


Escape to a tropical paradise with this light and fragrant Steamed Coconut and Lime Cake. Steaming ensures an incredibly moist, tender crumb that practically melts in your mouth, infused with the refreshing zest of lime and the delicate sweetness of coconut. Topped with a vibrant pandan glaze, this cake is not only a feast for the taste buds but also a visual delight, offering an exotic twist on traditional baking. It’s a perfect dessert for those seeking something unique and utterly delicious.


Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsweetened shredded coconut
  • ½ cup coconut milk
  • ¼ cup fresh lime juice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lime

For the Pandan Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons coconut milk
  • ½ teaspoon pandan extract (adjust to desired colour and flavour)

Method

  1. Prepare the Steamer: Fill your steam oven's water reservoir and preheat it to 210°F (100°C) on the steam setting. Grease and line an 8-inch round cake pan (or a similar heat-proof dish) with parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and shredded coconut.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, lime juice, eggs, vanilla extract, and lime zest.
  4. Mix Together: Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Be careful not to over-mix.
  5. Steam the Cake: Pour the batter into the prepared cake pan. Place the pan in the preheated steam oven. Steam for 30-40 minutes, or until a wooden skewer inserted into the centre comes out clean.
  6. Cool: Once steamed, carefully remove the cake from the steam oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  7. Make the Glaze: While the cake cools, whisk together the powdered sugar, coconut milk, and pandan extract in a small bowl until smooth.
  8. Glaze and Serve: Once the cake is completely cool, pour the pandan glaze over the top, allowing it to drip down the sides. Let the glaze set slightly before slicing and serving.

Tips

  • Don't Over-mix: Over-mixing the batter can lead to a tough cake. Mix until just combined.
  • Pandan Extract: Start with a small amount of pandan extract and add more to achieve your desired colour and flavour intensity. It can be quite potent.
  • Storage: Store the cake at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 4 days.

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