There are certain aromas that instantly take me somewhere warm and familiar, and this Pandan Coconut Cake does exactly that. Its soft green color, tropical fragrance, and airy, chiffon-like texture make it one of my favorite treats to bake. Every slice feels light, delicate, and rich with the comforting blend of pandan and coconut.
Why You’ll Love This Recipe
I love how effortlessly this cake comes together while still feeling special and unique. The pandan brings a floral, vanilla-like aroma, while the coconut adds creaminess and depth. I appreciate that the batter uses oil instead of butter, giving the cake a light, moist crumb. Whether I’m serving it for afternoon tea or a celebration, it always stands out both in flavor and appearance.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the pandan chiffon cake:
6 egg yolks
1/4 cup neutral oil (canola or sunflower)
1/2 cup coconut milk
1 1/2 teaspoons pandan extract or pandan juice
3/4 cup cake flour (sifted)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
For the meringue:
6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
For the coconut whipped cream:
1 cup coconut cream (chilled overnight)
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For garnish (optional):
Shredded coconut
Fresh pandan leaves
Directions
I preheat the oven to 325°F (160°C) and keep my 8-inch round cake pan ungreased so the cake can rise properly.
I whisk the egg yolks, oil, coconut milk, and pandan extract until smooth. Then I sift in the cake flour, baking powder, and salt, mixing until I get a lump-free batter.
In a clean bowl, I beat the egg whites with cream of tartar until foamy, then slowly add the sugar and continue beating until stiff peaks form.
I fold one-third of the meringue into the pandan batter to loosen it, then gently fold in the rest in two more additions to keep the batter airy.
I pour the batter into the ungreased pan, smooth the surface, and bake for 40–45 minutes, or until the cake springs back when touched lightly.
Once baked, I invert the pan upside down over a rack and let the cake cool completely to prevent collapsing.
For the whipped cream, I scoop out the solid part of the chilled coconut cream and whip it with heavy cream, powdered sugar, and vanilla until soft peaks form.
When the cake is fully cooled, I release it from the pan, slice it into layers, and spread coconut whipped cream between each layer as well as on top and around the sides.
I finish the cake with shredded coconut or pandan leaves and chill it for at least 1 hour before serving.
Servings And Timing
This cake typically serves 8–10 people.
Prep time is about 30 minutes and baking takes around 45 minutes, with an additional hour of chilling after assembly.
Variations
I sometimes make it dairy-free by using only coconut cream and skipping the heavy cream.
For a stronger pandan aroma, I add a little extra pandan extract to either the batter or the whipped cream.
If I want a simpler version, I leave the cake whole without layering and just frost the top.
Toasted shredded coconut adds a lovely crunchy texture.
When I have fresh pandan leaves, I blend them with water to make natural pandan juice for a more authentic flavor.
Storage/Reheating
I keep leftovers in the refrigerator in an airtight container or under a cake dome. The cake stays fresh for 2–3 days.
If I want to freeze it, I freeze the plain cake layers without cream and assemble later after thawing.
Before serving leftovers, I let the cake sit at room temperature for about 10 minutes to bring back its softness.
FAQs
How can I make fresh pandan juice?
I blend fresh pandan leaves with a little water and strain the mixture to extract a vibrant, fragrant juice.
Can I use regular whipped cream instead of coconut whipped cream?
Yes, I can replace the coconut cream with plain whipped cream, though the coconut version pairs beautifully with the pandan flavor.
Why do I need to cool the cake upside down?
By cooling it upside down, the delicate sponge doesn’t collapse and keeps its height and airy texture.
Can I freeze the assembled cake?
I prefer freezing only the unfrosted cake layers to maintain texture. The whipped cream doesn’t freeze as well.
Can I use all-purpose flour instead of cake flour?
I can, but the texture will be slightly denser. Cake flour gives the fluffiest, softest result.
Conclusion
I find this Pandan Coconut Cake to be a wonderfully light and aromatic dessert that brings together two classic flavors in the most delightful way. Its soft texture, gentle sweetness, and tropical fragrance make it a beautiful addition to any dessert table. Whether I enjoy it on its own or as part of a celebration, it always feels special.
A light and aromatic Pandan Coconut Cake with a chiffon-like texture, featuring the floral notes of pandan and creamy richness of coconut. Perfect for celebrations or afternoon tea.
Ingredients
6 egg yolks
1/4 cup neutral oil (canola or sunflower)
1/2 cup coconut milk
1 1/2 teaspoons pandan extract or pandan juice
3/4 cup cake flour (sifted)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 cup coconut cream (chilled overnight)
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Shredded coconut (optional, for garnish)
Fresh pandan leaves (optional, for garnish)
Instructions
Preheat the oven to 325°F (160°C) and leave an 8-inch round cake pan ungreased.
Whisk egg yolks, oil, coconut milk, and pandan extract until smooth. Sift in flour, baking powder, and salt, mixing until lump-free.
In a separate bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
Fold one-third of the meringue into the batter to lighten, then gently fold in the remaining meringue in two additions.
Pour batter into the pan, smooth the top, and bake for 40–45 minutes until the cake springs back when touched.
Invert the pan over a wire rack and let the cake cool completely upside down.
To make whipped cream, whip the solid part of the chilled coconut cream with heavy cream, powdered sugar, and vanilla until soft peaks form.
Once cooled, release the cake, slice into layers, and spread coconut whipped cream between each layer and around the cake.
Garnish with shredded coconut or pandan leaves and chill for at least 1 hour before serving.
Notes
Use natural pandan juice for a more authentic flavor.
Substitute heavy cream with more coconut cream for a dairy-free version.
Cake flour yields a lighter texture than all-purpose flour.
Cool the cake upside down to maintain its airy structure.
Freeze only unfrosted cake layers to preserve texture.
