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Pandan Coconut Cake

Delightful Pandan Coconut Cake: A Tropical Dessert Dream

This Pandan Coconut Cake is a tropical celebration with airy chiffon layers and luscious whipped coconut cream, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Whipped Coconut Cream
  • 1 can Coconut Milk Chill overnight to separate cream
  • 1 cup Powdered Sugar Opt for fine sugar for smooth texture
  • 1 teaspoon Vanilla Extract Almond extract can be used as a substitute
  • 1 tablespoon Cornstarch Use if coconut cream is too liquid
For the Cake Batter
  • 6 large Egg Whites Ensure yolk-free for best results
  • 1/2 teaspoon Cream of Tartar Helps stabilize egg whites
  • 3/4 cup Granulated Sugar Divided incorporation at different stages
  • 6 large Egg Yolks Fresh eggs preferred
  • 1/2 cup Milk Almond milk can be substituted
  • 1/3 cup Vegetable Oil Can use melted coconut oil
  • 1 cup Cake Flour Avoid all-purpose for denser texture
  • 1 tablespoon Baking Powder Ensure freshness for best rise
  • 1 teaspoon Pandan Extract For vibrant color, use green food coloring if needed
For Garnishing
  • 1 cup Coconut Flakes Unsweetened flakes can be used

Equipment

  • mixing bowls
  • Hand mixer
  • cake pans
  • Spatula
  • wire racks

Method
 

Preparation Steps
  1. Chill a can of full-fat coconut milk overnight to separate the cream. The next day, whip the cream with powdered sugar and vanilla extract until soft peaks form.
  2. Preheat your oven to 350°F (175°C) and line three 6-inch cake pans with parchment paper, greasing the sides.
  3. In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form.
  4. In a separate bowl, whisk together egg yolks, remaining granulated sugar, vegetable oil, milk, and pandan extract. Sift in cake flour and baking powder and mix until just combined.
  5. Gently fold one-third of the meringue into the egg yolk mixture, then gradually add the remaining meringue until fully blended.
  6. Divide the batter evenly among prepared cake pans and bake for 23-25 minutes or until lightly browned.
  7. Allow the cakes to cool completely on wire racks for at least 30-45 minutes before assembling.
  8. Assemble the cake by layering the cakes with whipped coconut cream, applying a crumb coat and then a final thick layer of whipped coconut cream.
  9. Sprinkle coconut flakes over the top and refrigerate for 1-2 hours. Serve chilled and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 2IUCalcium: 2mgIron: 6mg

Notes

Ensure egg whites are free from yolks for best meringue. Avoid opening the oven door while baking. Store in an airtight container for freshness.

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