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Every now and then, a delightful recipe lands in my kitchen that transforms the ordinary into something extraordinary. For me, this Pandan Coconut Cake is one such gem! Picture this: the vibrant green of pandan leaf, the creaminess of coconut, and a sweet aroma that fills the air as it bakes—it’s pure bliss.

I stumbled upon this wonderful combination while exploring Southeast Asian desserts, and it immediately captivated my heart. This cake is not just visually stunning; it’s a soft and fluffy treat that stands apart from the typical desserts we often encounter. With a light whipped coconut cream frosting to contrast against those rich, tasty layers, it’s become my go-to for gatherings and celebrations.

Whether you’re planning a special occasion or simply craving a slice of something unique, this Pandan Coconut Cake hits all the right notes. Let’s dive into creating this beautiful masterpiece together, and trust me, it’ll become a beloved addition to your recipe repertoire!

Why is Pandan Coconut Cake a Must-Try?

Irresistible flavors: The pairing of pandan and coconut creates a tropical taste that’s unlike any ordinary cake.
Visually stunning: Its vibrant green hue and fluffy texture make it a standout dessert for any occasion.
Easy to make: Despite its impressive presentation, this cake is quite simple to prepare, perfect for home bakers at any level!
Versatile: Whether served at a birthday party or a casual family dinner, it appeals to everyone’s sweet tooth.
Don’t forget to try it with a dollop of whipped cream for an extra touch!
Crowd pleaser: Everyone will be asking for your secret once they taste this luscious delight!

Pandan Coconut Cake Ingredients

Unlock the secrets to this tropical treat with the following ingredients!

For the Cake
• Coconut milk – 2 cans of full-fat coconut milk provide a rich, creamy base that enhances the cake’s moisture.
• Powdered sugar – 60 g helps to sweeten the whipped coconut cream while giving it a silky texture.
• Vanilla extract – 1 teaspoon boosts the overall flavor profile of the dessert.
• Cornstarch – ½ teaspoon is optional but can help thicken the coconut cream if needed.
• Large coconut flakes – 60 g adds a delightful texture and a burst of coconut flavor in each bite.
• Egg whites – 5 large egg whites create a light and airy meringue, crucial for cake fluffiness.
• Cream of tartar – ¼ teaspoon stabilizes the egg whites, helping them achieve stiff peaks.
• Granulated sugar – 120 g sweetens both the meringue and the cake batter.
• Egg yolks – 5 large egg yolks enrich the batter, creating a moist cake texture.
• Milk – 60 g adds moisture and smoothness to the yolk mixture.
• Oil – 50 g keeps the cake tender and prevents it from drying out.
• Cake flour – 100 g contributes to the soft texture that makes this Pandan Coconut Cake so irresistible.
• Baking powder – 1 teaspoon helps the cake rise perfectly.
• Pandan extract – 1 teaspoon infuses the cake with its signature green hue and aromatic flavor.
• Green gel food coloring – optional, for an extra vibrant pop of color to enhance the appearance.

With these ingredients on hand, you’re well on your way to creating a spectacular Pandan Coconut Cake that will surely steal the show!

How to Make Pandan Coconut Cake

Chill the coconut milk. Place the two cans of full-fat coconut milk in the fridge the day before. After 24 hours, carefully open them and scoop out the solidified coconut cream into a mixing bowl.
Whip the coconut cream. Add the powdered sugar and vanilla extract to the coconut cream, then whip using a hand mixer for about 1 minute until light peaks form. If it’s too liquidy, add cornstarch and whip for an additional 30 seconds.
Preheat the oven. Set your oven to 350℉ and line the bottom of three 6″ cake pans with parchment paper. Don’t line or grease the sides of the pans for best results.
Beat the egg whites. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until it resembles cappuccino foam. Gradually add 100 g of granulated sugar while mixing until you achieve stiff peaks.
Mix egg yolks. In another bowl, mix the egg yolks with the remaining 20 g of granulated sugar until well combined. Then, add milk, oil, vanilla extract, pandan extract, and optional food coloring, and stir until everything is nicely blended.
Sift and fold. In a small bowl, sift the cake flour and baking powder together. Carefully fold this mixture into the egg yolk batter until just combined.
Combine the mixtures. Gently fold in ⅓ of the egg white meringue into the egg yolk mixture until mostly combined. Then add the rest of the meringue, folding until no streaks remain.
Divide the batter. Pour the batter evenly into the prepared pans, filling them about ⅔ full. Bake for 23-25 minutes, or until the tops are lightly browned and spring back when pressed.
Cool the cakes. Allow the cakes to cool upside down on a wire rack for 30 minutes. After that, run an offset spatula around the edges to help release them and let them cool completely.
Layer the cake. Place the first cake layer on a cake turntable and spread an even layer of whipped coconut cream on top. Repeat this process with the remaining layers.
Frost the cake. Apply a thin layer of coconut cream frosting over the entire cake as a crumb coat. Then, apply a thicker layer and smooth it out with a bench scraper for a beautiful finish.
Decorate with coconut flakes. Press large coconut flakes against the sides of the cake and sprinkle more on top. Chill the cake in the fridge for at least 1-2 hours, or overnight before slicing.

Optional: Serve with fresh fruit to enhance the tropical experience!

Exact quantities are listed in the recipe card below.

Expert Tips for Pandan Coconut Cake

Chill Coconut Milk: Always chill the coconut milk overnight to ensure a thick cream. This helps you whip it to light peaks easily.
Avoid Overmixing: When folding the egg whites into the yolk mixture, be gentle. Overmixing can deflate the meringue, resulting in a denser cake.
Test for Doneness: Check the cake at 23 minutes; if the tops spring back when pressed, it’s ready. If not, bake a couple of minutes longer.
Persistent Crumb Coat: Apply the crumb coat with a thin layer first to catch any loose crumbs. This ensures a smooth final frosting layer for your Pandan Coconut Cake.
Let It Rest: Chilling the cake for 1-2 hours after frosting helps set the layers and enhances the flavor. Patience delivers the best slice!

What to Serve with Pandan Coconut Cake?

Transform your delightful cake experience into a full meal celebration with these wonderfully complementary dishes.

Tropical Fruit Salad: Fresh mango, pineapple, and kiwi provide a refreshing contrast to the sweet richness of the cake. Their vibrant colors and zesty flavors will brighten up any plate!
Coconut Sorbet: A creamy, cool sorbet enhances the coconut flavor in the cake while offering a refreshing palate cleanser. It’s perfect for those warm days when you crave something light.
Thai Iced Tea: The bold flavors of sweetened black tea and condensed milk perfectly contrast the subtleness of pandan and coconut. This drink is a delightful addition to your dessert lineup!
Chocolate Lava Cake: For a decadent twist, pair with a molten center chocolate cake. The richness of chocolate will contrast beautifully with the airy coconut texture and enhance your guests’ dining experience.
Herbed Rice: Serve with a simple jasmine rice cooked with fresh herbs like cilantro or mint. This savory partner balances the sweet elements while adding aroma and freshness.
Whipped Cream Topping: A dollop of lightly sweetened whipped cream adds a fluffy texture that harmonizes beautifully with the moist cake layers. It’s an easy but versatile addition that never disappoints.
Coconut Chai Latte: The warm spices of chai combined with the creaminess of coconut milk create a cozy pairing that wraps you in warmth with each sip.
Lime Coconut Cookies: These crunchy treats are a hit when served alongside cake, providing a delightful contrasting texture and a hint of citrus to elevate the dessert experience.
Mint Lemonade: A refreshing drink that cuts through the cake’s sweetness and enhances its vibrant flavors. The mint and lemon bring a bright and cooling sensation to each bite.

With these pairings, your Pandan Coconut Cake will be nothing short of a showstopper at any gathering!

How to Store and Freeze Pandan Coconut Cake

Room Temperature: Store the Pandan Coconut Cake at room temperature for up to 2 days under a cake dome or plastic wrap to keep it fresh.

Fridge: If you need to store it longer, refrigerate the cake for up to 5 days. Ensure it’s covered to prevent it from absorbing fridge odors.

Freezer: To freeze, wrap slices of the Pandan Coconut Cake tightly in plastic wrap and then in aluminum foil. This keeps them fresh for up to 2 months.

Reheating: Thaw the cake in the fridge overnight before enjoying. If you’d like it warm, pop a slice in the microwave for about 10-15 seconds.

Pandan Coconut Cake Variations

Customize your Pandan Coconut Cake with these delightful twists that will tickle your taste buds!

Vegan: Substitute egg whites with aquafaba (chickpea brine) to whip into a meringue-like foam for a plant-based treat.
Nutty Delight: Add 100 g of finely chopped toasted nuts, such as almonds or pistachios, to the batter for an added crunch.
Fruit Infusion: Incorporate 1 cup of mashed ripe bananas or ½ cup of crushed pineapples into the batter for a fruity flavor burst.
Chocolate Lovers: Mix in 30 g of cocoa powder to the flour for a rich, chocolatey version of this tropical favorite.
Spice It Up: Add ½ teaspoon of cardamom or nutmeg to the batter for a warm, aromatic twist that complements the coconut beautifully.
Matcha Bliss: Replace half of the pandan extract with matcha powder for a fascinating green tea flavor and an eye-catching color contrast.
Coconut Cream Frosting: For an ultra-decadent frosting, whip in additional coconut cream and a splash of rum for a tropical kick.
Layer with Fruit: For decoration, top each layer with fresh mango slices or berries for that stunning, fresh touch that makes every slice a work of art.

Make Ahead Options

These Pandan Coconut Cakes are perfect for meal prep enthusiasts! You can chill the two cans of coconut milk up to 24 hours in advance to ensure the cream whips perfectly later. Additionally, the cakes can be baked and cooled up to 3 days before serving—just wrap them tightly in plastic wrap and refrigerate to maintain their moisture. When you’re ready to serve, layer and frost the cakes with whipped coconut cream, then chill for at least 2 hours or overnight, allowing the flavors to meld beautifully. With these make ahead options, you’ll create a stunning dessert with minimal last-minute effort, ensuring just as delicious results!

Pandan Coconut Cake Recipe FAQs

How do I choose the right coconut milk?
Absolutely! For the best results, opt for full-fat coconut milk, as it provides a rich and creamy texture. When selecting, look for cans that are free from added preservatives and artificial ingredients. Damage or dented cans may indicate spoilage, so always choose unblemished ones!

How long can I store leftover Pandan Coconut Cake?
Very! You can store your Pandan Coconut Cake at room temperature for 1-2 days in a covered container or under a cake dome for freshness. If you need to keep it longer, refrigerate it for up to 5 days, ensuring it’s well covered to avoid picking up any strange odors from the fridge.

Can I freeze my Pandan Coconut Cake?
The more the merrier! To freeze your cake, slice it into portions to allow easier thawing, then wrap each piece tightly in plastic wrap followed by aluminum foil. This method prevents freezer burn and maintains flavor. You can freeze it for up to 2 months. When ready to enjoy, thaw in the fridge overnight!

What should I do if my cake turns out dense?
Oh no! A dense cake can happen if the meringue is overmixed or not folded gently enough into the yolk mixture. Next time, take care during those folding steps to preserve the air you’ve whipped into the egg whites. Also, be cautious not to over bake as that can dry it out! Keep an eye on it at the 23-minute mark.

Is this cake safe for my pets?
Great question! While coconuts are generally safe for dogs in small amounts, the sugar and egg content can be problematic. It’s best to keep this Pandan Coconut Cake for human enjoyment only! Always consult your vet if you’re unsure about introducing new foods to your pet’s diet.

How do I tell if my coconut milk is spoiled?
Absolutely! Look out for any off smells, unusual texture, or discoloration. If the coconut milk appears separated, but still smells normal and creamy, it’s likely still good to use. Spoiled coconut milk can have an sour odor and may show signs of dark spots or a curdled appearance. If in doubt, toss it out!