Pandan Coconut Pound Cake – Crafts to Crumbs

Ingredients

• 3 cups (380 g) + 1 tablespoon all-purpose flour, divided
• 1 ¾ cups (350 g) granulated sugar
• 1 cup (226 g) + 1 tablespoon unsalted butter, (room temperature), divided
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 large eggs, room temperature
• 1 cup (8 oz.) sour cream, room temperature
• ¾ cup (177 ml) whole milk, (or low fat is okay)
• 2-3 pandan leaves, fresh or frozen**
• ¼ teaspoon pandan paste
• 1 cup (100 g) unsweetened coconut, divided
• 4 oz. (113 g) white chocolate, chopped and divided (can be optional)
• 4 oz. cream cheese, room temperature
• 1 cup (115 g) confectioners’ sugar
• 2-3 tablespoons of milk (or until you get desired thickness)
• 1/2 teaspoon of vanilla