Cakes, Recipes
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Pandan marble cake

I’m on a pandan cake streak. I actually bought 1 litre of pandan paste that needs to be used by April next year so I’m trying very hard to finish it before it expires. Obviously I have some problems with proportioning – never thought that it would take such a long time to finish 1 litre of paste.


Today, I’ve decided to be a bit more fancy and use my Williams Sonoma bundt tin. I’ve had many failed attempts using this bundt tin and learnt that it requires a lot of greasing if not half the cake will remain stuck to the tin. I love making marble cakes because they are pretty to look at and it is fun to make the little swirls in the cake.


Nutrition per slice (serves 8)



  1. 140g unsalted butter (room temperature)
  2. 100g caster sugar
  3. 220g self raising flour
  4. 3 large eggs
  5. 250ml coconut milk
  6. 1 tsp pandan paste
  7. 1 tsp vanilla essence
  8. 30g desiccated coconut
  9. 2 tbsp poppy seeds


Preparation time: 15min
Baking time: 30min or when the skewer comes out clean

  1. Preheat the oven to 180 degrees
  2. Grease a 23cm bundt tin or a loaf tin
  3. Cream the butter and sugar until light and fluffy
  4. Turn the mixer to low speed and add in the eggs one at a time, scrapping down the sides at each time
  5. Add in 1 tsp of vanilla essence
  6. With the mixer at low speed, alternate adding the self-raising flour and coconut milk into the mixture until a uniform consistency is formed
  7. Divide the mixture into two separate tins
  8. Add 1 tsp of pandan essence into one of the tins and mix well
  9. Add in 15g and 1 tbsp of poppy seeds into each of the tins
  10. Scoop the mixture into the cake tin by alternating between the pandan flavoured batter and original batter. Use a knife and make little swirls as you alternate between the mixture
  11. Place it into the oven to bake for 30min or when the skewer comes out clean

There you have it – Pandan marble cake!



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