Name: Pandan and Black Sesame Swirl Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 6 to 8 servings
Ingredients: Nonstick cooking spray; 1 1/4 cups all-purpose flour (see Cook’s Note); 1/2 cup cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1/2 cup canned full-fat coconut milk, at room temperature; 1/2 cup neutral oil, such as vegetable or canola; 1 teaspoon pure vanilla extract; 4 large eggs, at room temperature; 1 1/4 cups granulated sugar; 1 tablespoon pandan extract, such as Butterfly brand; 2 tablespoons black sesame paste; 3/4 cup confectioners’ sugar; 2 tablespoons full-fat coconut milk; 2 drops pandan extract; 2 teaspoons black sesame seeds

Directions

For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, leaving an overhang on the long sides.
Sift the all-purpose flour, cake flour, baking powder and salt through a fine-mesh sieve into a medium bowl. Whisk the coconut milk, oil and vanilla together in a liquid measuring cup until smooth. Whisk the eggs and sugar in a large bowl until smooth. Alternate whisking the flour mixture and coconut milk mixture into the eggs, adding the flour in 3 additions and the milk in 2, starting and ending with the flour. Whisk until just smooth; reserve the medium bowl that held the flour mixture.
Pour about half of the batter into the reserved medium bowl and stir in the pandan extract until just smooth; be careful not to overmix. Stir the black sesame paste into the other half just until smooth; don’t overmix.
Alternate scoops of the pandan and sesame batters using an ice cream scoop or large spoon and place them in the prepared pan. Continue until all the batter is added. Drag a thin knife through the batter in a wide zigzag pattern from top to bottom and swirl slightly (don’t swirl too much or the colors will blend). Bake on the middle rack until a toothpick inserted in the center comes out with moist crumbs, 1 hour to 1 hour and 10 minutes.
Cool the cake in the pan on a rack until cool enough to handle, about 20 minutes. Remove the cake from the pan using the parchment overhang as handles. Remove the parchment paper and cool the cake on the rack until no longer warm, about 1 hour.
For the icing: When the cake is cool, stir the confectioners’ sugar, coconut milk and pandan extract together in a small bowl until smooth and the sugar is dissolved. Spread the glaze over the cake, letting some drip down the sides. Sprinkle the top with black sesame seeds. Let sit at room temperature until the glaze firms up, about 10 minutes.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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