Print

Pandan Coconut Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pandan Coconut Cake is a soft and fluffy chiffon-style cake infused with the fragrant flavor of pandan and topped with coconut whipped cream and shredded coconut. It’s a light and tropical dessert perfect for any occasion.

Ingredients

  • 6 large egg yolks
  • 60 ml (1/4 cup) vegetable oil
  • 120 ml (1/2 cup) coconut milk
  • 1 tsp pandan extract
  • 90 g (3/4 cup) cake flour
  • 1/4 tsp salt
  • 6 large egg whites
  • 1/2 tsp cream of tartar
  • 100 g (1/2 cup) granulated sugar
  • 240 ml (1 cup) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup sweetened shredded coconut (for topping)

Instructions

  1. Preheat the oven to 325°F (160°C). Do not grease the cake pan.
  2. In a large bowl, whisk together egg yolks, vegetable oil, coconut milk, and pandan extract until combined.
  3. Sift in the cake flour and salt. Whisk until smooth and no lumps remain.
  4. In a separate large bowl, beat the egg whites and cream of tartar with a hand mixer until frothy. Gradually add granulated sugar while beating until stiff peaks form.
  5. Gently fold 1/3 of the egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites in two additions until just combined.
  6. Pour the batter into an ungreased 7-inch chiffon cake pan. Tap the pan gently to remove air bubbles.
  7. Bake for 40-45 minutes or until a skewer inserted comes out clean.
  8. Immediately invert the cake pan and let the cake cool completely upside down.
  9. Once cooled, run a knife around the edges to release the cake.
  10. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Frost the cooled cake with whipped cream and top with shredded coconut.

Notes

  • Use pandan extract or paste for a more concentrated flavor and color.
  • The cake must cool upside down to prevent collapse.
  • Use full-fat coconut milk for the best flavor.
  • Store the cake in the refrigerator and consume within 2-3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/pandan-coconut-cake/