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Emerald Pandan Milk Layer Cake

How perfect are these little delicious rich & moist cakes? These Emerald Pandan Milk Layer Cakes are as fluffy as the softest clouds and will surely gets compliments every time it's served ! The addition of Suncore Foods® Emerald Pandan Leaf Supercolor Powder enhances its flavor. The fragrance and color of the cake come from the pandan leaves. In case you are wondering what pandan is, it is a leaf that used in many Southeast Asia dishes to flavor with an aromatic vanilla or matcha note and also give the dishes a tint of green hue visual appeal. This cake not only will melt-in-your-mouth delicious, it is an authentic milk cake your family will love!

Recipe and photo by our brand ambassador Mei Yee. Check out her Instagram @nm_meiyee for more magnificent recipes!


Pandan milk layer cake:
2 1/2 cups all purpose flour
1/2 cup sugar of choice
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp Suncore Foods® Rose Salt

Wet ingredients:
1/2 cup non dairy yogurt
3/4 cup coconut oil
1 tsp vanilla extract
1 1/4 cups unsweetened plant milk
3 tbsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder

100g dairy free butter
1 1/2 cups powdered sugar
2 tsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder
1 tsp vanilla bean extract
1-2 tbsp full fat coconut milk


1. Add pandan leaf powder into the milk, and mix to incorporate. Set aside.
In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. Gently fold the mixture with a spatula to incorporate.

2. Divide batter between prepared cake pans (3x 8“ square prepared pan) Tap gently against the counter to release air bubbles.
Bake at 175c for 20-25 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. .

3. Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in 1 tbsp of coconut cream (if you’re looking for thinner consistency, add more coconut cream) mix on high speed for 2-3 minutes until smooth.

4. Pipe the frosting onto the cooled cake, slice and serve. Enjoy!

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