Baked Coconut Pandan Cake with Toasted Sesame Seeds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant Vietnamese-inspired dessert cake baked with creamy coconut milk and pandan extract, topped with nutty toasted sesame seeds for texture. This Vietnamese recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
  4. Step 4: Beat in 3 large eggs one at a time, mixing well after each addition.
  5. Step 5: Alternately add the dry flour mixture and 1 cup coconut milk to the butter mixture in three additions, beginning and ending with the flour. Mix until just combined.
  6. Step 6: Stir in 2 tsp pandan extract gently until the batter is evenly green and fragrant.
  7. Step 7: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Step 8: Sprinkle 2 tbsp toasted sesame seeds evenly over the batter.
  9. Step 9: Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the edges are golden.
  10. Step 10: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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