Description
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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
