Pandan, also called screwpine leaves, is a popular ingredient in Southeast Asian cuisine. Its floral flavor and intense green hue usually enhance rice and pudding dishes. But at Goodness Cake House, pandan also makes a surprisingly good cake flavor, along with coffee, vanilla and chocolate. The choices may be few, but really, how much cake can you eat, anyway? Most popular with the cake shop's Cantonese clientele is a light, fluffy vanilla cake covered with a white cream (not hyper-sugary) frosting and layers of thinly sliced strawberries, kiwis and pineapple. Sometimes this type of cake can turn out sticky. But the bakers at the aptly named Goodness are careful not to let the fruit juice drip all over the cake, soaking into messy gloppiness. The cake itself possesses a satisfying carbohydrate, complex-sugar sweetness, not an easy, simple-sugar sweetness. And should you become bored with cake, Goodness also bakes chocolate cake rolls, coconut bread, cheese bread, pineapple bread, raisin bread and a variety of Asian pastries and buns.