Make this soft and fragrant Low Sugar Pandan Butter Cake using fresh pandan juice, coconut milk and just 65g of added sugar!

Pandan and coconut are one of those combinations I never get tired of. While pandan chiffon cake is probably one of the most familiar ways of enjoying pandan, I wanted something rich and more buttery this time, while still keeping the sweetness restrained.

This recipe is adapted from my original Low Sugar Butter Cake and uses the same simple creaming method. Instead of regular milk, however, we’re using a combination of fresh pandan juice and coconut milk.

The result is a moist, buttery cake with a beautiful pandan fragrance and a subtle richness from the coconut milk. And despite using less sugar (one-third of the usual), it still tastes satisfying like a proper butter cake!

Why You’ll Love this Low Sugar Pandan Butter Cake

  • Only 65g of added sugar. One of the main reasons I developed my original Low Sugar Butter Cake was to see just how far I could reduce the sugar while still producing a cake that tasted good.It is therefore noticeably less sweet than many conventional butter cakes, which I personally find allows the butter and pandan flavours to come through even more clearly.
  • Made with fresh ingredients. I like to use both fresh pandan and coconut milk for the best aroma and fragrance. Nonetheless, it’s also possible to use pandan extract too!
  • Simple Butter Cake Method. There is no meringue or egg separation required here. Simply cream the butter and sugar, add the eggs and incorporate the remaining ingredients. It is a relatively straightforward cake that is suitable even if you’re newer to baking.

Tips for a Soft and Moist Pandan Butter Cake

  • Use properly softened butter
  • Use room-temperature ingredients
  • Add the eggs gradually, one at a time
  • Don’t overmix after adding flour
  • Use a bit of oil (as reflected in the recipe card) so that the cake remains softer over the following days despite having less sugar

I hope you’ll like this recipe as much as I do and without further ado, the recipe!

Video Coming Soon!

Low Sugar Pandan Butter Cake Recipe
by Javier Tan September-10-2026

Make this soft and fragrant Low Sugar Pandan Butter Cake with fresh ingredients. An easy 7-inch butter cake with only 65g added sugar!

Ingredients

  • 3/4 Cup or 170g Butter, softened at room temperature
  • 1 Tbsp or 1 Tsp or 20g Neutral-flavoured Oil (Also can swap this to 20g butter, if consuming within 3 days)
  • 1/3 Cup or 65g of Granulated White Sugar
  • 3 Large Eggs, approximately 55g each weighed inclusive of shell
  • 1/ Tsp or 2.5ml Vanilla essence
  • 1/2 Tsp or 2.5ml Pandan extract (recommended)
  • 60g or approx 1/4 Cup Coconut Milk, room temp
  • 1 Tbsp + 1 Tsp or 20g of Concentrated Pandan Juice (5 – 6 Pandan Leaves + 35 – 40ml Water)
  • 1 and 1/2 Cups or 190g Plain Flour, sifted
  • 1 Tsp or 5g of Baking Powder, sifted

Instructions

  1. First, cream butter and sugar together until light, approx 2 – 3 mins.
  2. Whisk in the 3 eggs one at a time until well combined.
  3. Mix in the vanilla, pandan, coconut milk, pandan juice, plain flour and baking powder. Then, whisk everything together until combined, approx 3 – 4 minutes.
  4. Transfer the batter to a 7 inch round tray and bake at 170C (pre-heated before) for 43 – 48 mins until nicely golden and risen.
  5. Leave the cake to cool and it will deflate. It is normal.
  6. Slice using a serrated knife and enjoy!

Details

  • Prep time: 30 mins
  • Cook time: 1 hour
  • Total time: 1 hour 30 mins
  • Yield: 1 x Low Sugar Pandan Butter Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (up to 4 days) or refrigerated up to 6 days. If refrigerated, do remove it 20 – 30 mins prior to serving. You can also consider microwaving it for a short blast.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan