Why You’ll Love Pandan Coconut Cake Recipe
This cake has an incredibly soft, airy texture thanks to the chiffon-style layers that stay tender even when chilled. The fragrant notes of pandan and coconut are mellow but deeply satisfying, and the whipped coconut cream frosting adds richness without overwhelming sweetness. Decorating the cake with coconut flakes keeps things fuss-free while enhancing texture and visual appeal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Coconut Cream Frosting
eggs whites
cream of tartar
granulated sugar
milk
oil
vanilla extract
cake flour
baking powder
pandan extract
green gel food colouring (optional)
full-fat coconut milk chilled overnight
powdered sugar
cornstarch (optional)
large coconut flakes
Directions
Coconut Cream Frosting
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Refrigerate cans of full-fat coconut milk overnight. Gently open the cans and scoop out the solid coconut cream, leaving the liquid behind.
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Add powdered sugar and vanilla extract to the coconut cream and whip with a hand mixer until light peaks form. If the mixture is too soft, add cornstarch and whip briefly until thickened. Chill until needed.
Pandan Chiffon Cake
3. Preheat your oven to 350℉ (175℃). Line the bottoms of your cake pans with parchment paper, but do not grease the sides.
4. In a large bowl, whip egg whites with cream of tartar until foamy. Gradually add most of the granulated sugar and beat until stiff peaks form.
5. In a separate bowl, whisk egg yolks with remaining sugar, then mix in milk, oil, vanilla extract, pandan extract, and optional food colouring. Sift in cake flour and baking powder and fold until combined.
6. Fold the whipped egg whites into the egg yolk batter in thirds, being careful to maintain as much air as possible. Divide the batter evenly among the cake pans and bake until lightly browned and springy to touch.
7. Let the cakes cool upside down on racks, then remove from pans once fully cooled.
8. To assemble, spread a layer of coconut cream frosting between each cake layer. Apply a thin crumb coat, then a thicker second layer of frosting. Press coconut flakes onto the sides and top of the cake. Chill the assembled cake for at least 1–2 hours before slicing.
Servings and timing
Yield: One 3‑layer 6‑inch cake
Prep Time: about 1 hour 10 minutes
Cook Time: about 25 minutes
Chilling Time: about 2 hours
Total Time: about 3 hours 35 minutes
Variations
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Make cupcakes using this batter for individual portions.
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Swap fresh pandan extract with homemade pandan juice from pandan leaves if available.
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Add toasted shredded coconut between layers for extra crunch.
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Use desiccated coconut instead of large flakes for a finer coating.
Storage/Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly and freeze up to 1 month; thaw in the fridge overnight before serving. Coconut cream frostings generally don’t reheat well, so serve chilled.
FAQs
What is pandan?
Pandan is a tropical plant common in Southeast Asia. The leaves impart a sweet, vanilla-like aroma and green colour used in many desserts.
Can I make this cake without pandan extract?
Yes, but you’ll lose the characteristic pandan aroma and green colour. Fresh pandan juice can sometimes be used instead.
Why did my chiffon cake deflate?
This can happen if the meringue wasn’t whipped to stiff peaks, the cake was underbaked, or it was disturbed while cooling.
Can I use regular cream instead of coconut milk for the frosting?
You can, but it will change the flavour profile away from the intended tropical coconut theme.
Can I make this cake ahead of time?
Yes. Bake the layers and prepare the frosting ahead; assemble the day before serving.
What pans should I use?
Three 6‑inch round cake pans are recommended for even layers.
Is pandan extract necessary for colour?
It’s optional if your pandan flavouring is clear; gel colouring can enhance the green hue.
Why did my coconut cream frosting get runny?
If the coconut milk wasn’t chilled well or you overmixed, the coconut cream may separate. Chill longer and add cornstarch if needed.
Can I freeze this cake?
Yes, for up to 1 month when wrapped properly.
What is cream of tartar for?
It stabilizes the egg whites to help form a strong meringue.
Conclusion
This pandan coconut cake blends light chiffon texture with tropical flavours that delight the senses. Whether for a special occasion or weekend baking project, its combination of fragrant pandan and creamy coconut makes it a standout dessert that’s both visually appealing and delicious.
