Name: Pandan Coconut Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Southeast Asian
Ingredients: 1 ¾ cups cake flour; 2 tsp baking powder; ¼ tsp salt; ½ cup pandan juice (from fresh or frozen pandan leaves blended with water); ½ cup full-fat coconut milk; 1 tsp vanilla extract; ¾ cup granulated sugar; ¼ cup neutral oil (e.g., canola or vegetable); 4 large egg yolks; 4 large egg whites; ¼ tsp cream of tartar; ¼ cup granulated sugar (for egg whites)

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A light, airy dessert infused with fragrant pandan juice and rich coconut milk, this Pandan Coconut Cake brings the essence of Southeast Asia into every bite. With its natural green hue and tropical aroma, it’s a stunning centerpiece for teatime or any special occasion. The sponge-like texture is delicate yet moist, and it carries a perfectly balanced sweetness.

Pandan Coconut Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups cake flour

2 teaspoon baking powder

¼ teaspoon salt

½ cup pandan juice (from fresh or frozen pandan leaves blended with water)

½ cup full-fat coconut milk

1 teaspoon vanilla extract

¾ cup granulated sugar

¼ cup neutral oil (e.g., canola or vegetable)

4 large egg yolks

4 large egg whites

¼ teaspoon cream of tartar

¼ cup granulated sugar (for egg whites)

Directions

I start by preheating the oven to 325°F (160°C) and preparing an ungreased 7-inch chiffon or tube pan—no need to grease it, which helps the cake climb and stay fluffy.

In a medium bowl, I sift together the cake flour, baking powder, and salt to ensure the batter stays smooth and lump-free.

Separately, I whisk the pandan juice, coconut milk, vanilla, ¾ cup sugar, oil, and egg yolks until smooth and well-blended.

Then, I combine the wet mixture with the dry ingredients, mixing just enough to bring everything together without overworking the batter.

In another clean bowl, I beat the egg whites and cream of tartar until frothy, then gradually add the remaining ¼ cup sugar, continuing to beat until stiff peaks form.

I gently fold the meringue into the batter in three stages, being careful to maintain the airiness.

The batter goes into the ungreased pan, and I smooth the top before baking for 45–50 minutes.

Once baked, I immediately invert the pan and let it cool completely upside down—this prevents collapsing and keeps the structure intact.

To unmold, I run a knife around the edges and the center tube. I like to serve it plain, but it’s also beautiful with a light dusting of powdered sugar.

Servings and timing

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Servings: 8

Calories per serving: 210 kcal

Variations

I sometimes add shredded coconut to the batter for extra texture or fold in some coconut flakes on top before baking. For a more vibrant green hue, I’ve added a few drops of natural pandan extract when the pandan leaves aren't strong enough. If I’m looking for a layered dessert, I slice the cake horizontally and fill it with whipped coconut cream for a decadent twist.

Storage/Reheating

I store the cake at room temperature for up to 2 days in an airtight container. If I need to keep it longer, I refrigerate it for up to 5 days, ensuring it's wrapped well to prevent it from drying out. When I want to reheat a slice, I microwave it for about 10 seconds—it brings back a bit of that fresh, soft texture.

FAQs

What is pandan juice and where can I get it?

Pandan juice is made by blending fresh or frozen pandan leaves with water and straining the liquid. I usually find pandan leaves in Asian grocery stores, either fresh in the produce section or frozen in the freezer aisle.

Can I use pandan extract instead of fresh pandan juice?

Yes, I sometimes use pandan extract when I can't get fresh leaves. Just a small amount (¼ to ½ teaspoon) is usually enough, but I balance it with water or coconut milk to match the liquid amount in the recipe.

Why shouldn’t I grease the cake pan?

I don’t grease the pan because the batter needs to cling to the sides as it rises. This is typical for chiffon cakes, and it helps create that tall, fluffy structure.

Can I make this recipe gluten-free?

Yes, I’ve had success using a gluten-free cake flour blend that’s designed for 1:1 substitution. The texture is slightly different, but still moist and airy.

How do I know when the cake is done?

I insert a skewer into the center of the cake—if it comes out clean, the cake is ready. It should also spring back lightly when I press the surface.

Conclusion

This Pandan Coconut Cake is a beautiful balance of texture and flavor, offering something light yet satisfying for those who enjoy tropical, Southeast Asian-inspired desserts. I love how it brings a sense of tradition and freshness to the table, and it always earns compliments whenever I serve it. Whether it’s your first time baking with pandan or you’re already a fan, this cake is a delicious introduction to one of Asia’s most beloved flavor combinations.

📖 Recipe:

Pandan Coconut Cake

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A light, fluffy chiffon-style cake infused with fresh pandan juice and creamy coconut milk, delivering a naturally green, tropical dessert that's perfect for teatime or special occasions.

Instructions

Preheat the oven to 325°F (160°C). Prepare an ungreased 7-inch chiffon or tube pan.
In a medium bowl, sift together the cake flour, baking powder, and salt.
In a separate bowl, whisk together pandan juice, coconut milk, vanilla extract, ¾ cup sugar, oil, and egg yolks until smooth and combined.
Add the wet mixture to the dry ingredients and mix until just combined. Do not overmix.
In a clean bowl, beat the egg whites and cream of tartar until frothy. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
Gently fold the meringue into the batter in three additions, maintaining the airy texture.
Pour the batter into the ungreased pan and smooth the top.
Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
Invert the pan immediately and let the cake cool completely upside down to prevent collapsing.
Once cooled, run a knife around the edges and center tube to unmold. Serve plain or with a dusting of powdered sugar.