Pandan Coconut Cake Recipe

A light and fluffy pandan chiffon cake layered with whipped coconut cream frosting and coconut flakes. This tropical treat combines the fragrant pandan flavor with the richness of coconut, perfect for any dessert occasion!

Ingredients

Coconut Cream Frosting

• 2 cans full-fat coconut milk (refrigerated overnight)
• 60 g powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cornstarch (optional)
• 60 g large coconut flakes

Pandan Chiffon Cake

• 5 large egg whites
• ¼ teaspoon cream of tartar
• 120 g granulated sugar (divided into 100g and 20g)
• 5 large egg yolks
• 60 g milk
• 50 g oil
• 1 teaspoon vanilla extract
• 100 g cake flour
• 1 teaspoon baking powder
• 1 teaspoon pandan extract
• Green gel food coloring (optional)

Instructions

Coconut Cream Frosting

1. Chill the coconut milk cans overnight. Open without disturbing to separate the solidified cream from the liquid.
2. Scoop out the coconut cream into a mixing bowl, add powdered sugar and vanilla extract, and whip until light peaks form (1 minute).
3. If too runny, add cornstarch and whip for 30 more seconds. Chill until firm.

Pandan Chiffon Cake

1. Preheat oven to 350°F (175°C). Line three 6-inch cake pans with parchment paper (do not grease sides).
2. In a large bowl, beat egg whites and cream of tartar with a hand mixer until stiff peaks form.
3. In another bowl, mix egg yolks and 20g sugar until combined. Add milk, oil, vanilla, pandan extract, and food coloring (if using), and mix again.
4. Sift flour and baking powder together, then fold into egg yolk mixture until smooth.
5. Gently fold in the meringue, a third at a time, until well combined.
6. Divide batter evenly among pans (about 200g per pan) and bake for 23-25 minutes or until lightly browned. Cool upside down for 30 minutes before removing cakes from pans.

Assemble the Cake

1. Place the first cake layer on a turntable and spread with whipped coconut cream. Repeat for second and third layers.
2. Apply a crumb coat with a thin layer of frosting, then smooth with a bench scraper.
3. Press coconut flakes onto the sides and top of the cake. Chill for 1-2 hours before serving.

Nutrition (per serving)

• Calories: ~350
• Fat: 22g
• Saturated Fat: 15g
• Carbohydrates: 36g
• Sugar: 20g
• Protein: 4g
• Fiber: 2g