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Decadent Pandan Coconut Cake

Decadent Pandan Coconut Cake: Your New Favorite Tropical Treat

This Decadent Pandan Coconut Cake is a vibrant and easy-to-make dessert that combines pandan and coconut for a tropical delight.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cans Full-Fat Coconut Milk Chill overnight for optimal whipping.
  • 1 cup Granulated Sugar Sweetens the cake batter.
  • 6 large Egg Yolks Enhances moisture and richness.
  • 1/2 cup Milk Provides added moisture.
  • 1/2 cup Oil Keeps the cake tender.
  • 2 cups Cake Flour Key for soft texture.
  • 1 tbsp Baking Powder Ensures cake rises.
  • 1 tbsp Pandan Extract Delivers signature flavor.
  • 1 tsp Green Gel Food Coloring Optional, enhances color.
For the Meringue
  • 6 large Egg Whites Essential for airy texture.
  • 1/4 tsp Cream of Tartar Stabilizes egg whites.
  • 1/2 cup Granulated Sugar Sweetens the meringue.
For the Frosting
  • 1 cup Powdered Sugar Sweetens whipped coconut cream.
  • 1 tsp Vanilla Extract Enhances overall flavor.
  • 1 tbsp Cornstarch Optional, to thicken cream.
  • 1 cup Large Coconut Flakes Adds texture to frosting.

Equipment

  • Electric mixer
  • Mixing bowls
  • Cake pans
  • Parchment paper
  • whisk

Method
 

Step-by-Step Instructions
  1. Chill Coconut Milk: Place two cans of full-fat coconut milk in the refrigerator overnight.
  2. Whip the Coconut Cream: Scoop out the solidified cream and mix with powdered sugar and vanilla extract until light peaks form.
  3. Preheat Oven: Preheat the oven to 350°F (175°C) and prepare cake pans with parchment.
  4. Beat Egg Whites: Whip egg whites with cream of tartar, adding granulated sugar until stiff peaks form.
  5. Mix Egg Yolks: Whisk egg yolks with sugar, then add milk, oil, pandan extract, and gel food coloring.
  6. Sift and Fold: Sift together cake flour and baking powder, then fold into yolk mixture.
  7. Combine Mixtures: Gently fold in egg whites into the mixture to avoid deflating.
  8. Divide & Bake: Pour batter into pans and bake for 23-25 minutes.
  9. Cool Cakes: Invert cakes onto a cooling rack to cool upside down.
  10. Layer & Frost: Alternate layers of cake with whipped coconut cream and apply a crumb coat.
  11. Decorate: Generously apply large coconut flakes on the cake and chill for 1-2 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 150mgPotassium: 300mgFiber: 1gSugar: 25gCalcium: 2mgIron: 6mg

Notes

Ensure your coconut milk is chilled and handle the egg whites gently for the best results.

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