Bring the flavors of Southeast Asia into your kitchen with this Pandan Coconut Cake—a soft, moist sponge infused with the distinct aroma of pandan and the creamy richness of coconut milk. With its naturally vibrant green hue and unique flavor profile, this cake is not only stunning to look at, but also irresistible in taste. It’s light, fluffy, and slightly chewy with a tender crumb that melts in your mouth.
This dessert is a celebration of tropical ingredients—perfect for spring and summer gatherings, afternoon tea, or whenever you want to impress with something different yet comforting. Whether you’re familiar with pandan or exploring it for the first time, this cake will quickly become a favorite.
???? Ingredients (Serves 10–12)
For the Cake:
- 160 g cake flour (or all-purpose flour sifted 2x)
- 1½ tsp baking powder (6 g)
- ¼ tsp salt (1 g)
- 5 large eggs, separated (approx. 250 g total)
- 150 g granulated sugar, divided (100 g for yolks, 50 g for whites)
- 100 ml coconut milk (preferably full fat)
- 60 ml pandan juice or pandan extract
- 50 ml vegetable oil
- ¼ tsp cream of tartar (optional, helps stabilize egg whites)
For Optional Coconut Topping:
- 150 ml coconut cream
- 1 tbsp sugar (13 g)
- 30 g shredded coconut (fresh or desiccated)
- Pinch of salt
???? Instructions
Step 1: Prepare the Pandan Juice
If using fresh pandan leaves:
- Blend 6–8 pandan leaves with 50 ml water until finely ground.
- Strain through cheesecloth or fine mesh to extract the juice.
Note: You can also use pandan extract or paste if fresh leaves are unavailable.
Step 2: Make the Batter
- Preheat oven to 160°C (320°F). Do not grease the pan if using a tube or chiffon pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another large bowl, beat the egg yolks with 100 g sugar until pale and thick.
- Add coconut milk, pandan juice/extract, and oil to the yolk mixture. Whisk until smooth.
- Gradually fold in the flour mixture until well combined.
Step 3: Whip the Egg Whites
- In a clean bowl, beat the egg whites until foamy.
- Add cream of tartar (if using), then gradually add 50 g sugar.
- Continue to beat until stiff peaks form.
Step 4: Fold and Bake
- Gently fold ⅓ of the egg whites into the batter to loosen it.
- Carefully fold in the remaining egg whites in two additions, keeping as much air as possible.
- Pour the batter into an un-greased 20 cm tube pan or round cake tin.
- Bake for 40–45 minutes, or until the top springs back when gently pressed.
- Invert the pan (if using a tube pan) and cool completely upside down to prevent sinking.
Step 5: Optional Coconut Cream Topping
- Warm coconut cream and sugar in a small pan until combined.
- Add shredded coconut and a pinch of salt.
- Spread over the cooled cake for an extra layer of tropical richness.
???? Nutritional Info (Per Slice, Approximate)
- Calories: 220 kcal
- Protein: 4 g
- Fat: 10 g
- Carbs: 27 g
- Sugar: 15 g
- Fiber: 1 g
???? Tips & Tricks
- Don’t grease the pan if you’re using a chiffon or tube pan—it helps the cake climb and hold shape.
- For extra color, add a drop or two of pandan paste—it enhances the green.
- If you can’t find pandan leaves, store-bought pandan essence works well and is widely available in Asian markets.
- Want to elevate it? Serve with fresh mango slices or a scoop of coconut sorbet.
- This cake stores beautifully—wrap in cling film and refrigerate up to 4 days.
???????? From the Kitchen: My Creative Touch
One of the magical things about pandan is how versatile it is. If you’re feeling adventurous, try baking this recipe in a bundt pan and drizzle it with a lime glaze for a zingy twist. Or, turn it into Pandan Cupcakes with coconut whipped cream frosting—perfect for birthdays and afternoon teas.
Another idea: pair this cake with a Vietnamese iced coffee or a jasmine green tea for an authentic Southeast Asian-inspired dessert moment.
This cake isn’t just dessert—it’s a trip to the tropics.
❤️ Why You’ll Love This Pandan Coconut Cake
- Soft, light, and naturally aromatic
- Beautifully green with no artificial food coloring (if using pandan juice)
- Gluten-adjustable and dairy-free friendly
- Great for both celebrations and everyday snacking
- A memorable dessert that introduces new flavors to any table
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