This Pandan Coconut Dream Cake is a delightful blend of Southeast Asian flavors, marrying the aromatic, grassy notes of pandan with the creamy, tropical taste of coconut. The light and airy texture of the pandan chiffon cake is complemented perfectly by a rich, whipped coconut cream frosting that’s subtly sweet and incredibly creamy. This unique and vibrant green cake is ideal for special occasions or as an everyday treat, bringing a touch of the tropics to your dessert table. It’s simple to make, visually striking, and guaranteed to impress!
Ingredients
Coconut Cream Frosting
- 2 cans full-fat coconut milk, refrigerated overnight (to separate cream)
- 60g powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cornstarch (if needed for thickening)
- 60g large coconut flakes
Pandan Chiffon Cake
- 5 large egg whites
- ¼ teaspoon cream of tartar
- 120g granulated sugar (divided: 100g and 20g)
- 5 large egg yolks
- 60g milk
- 50g oil
- 1 teaspoon vanilla extract
- 100g cake flour
- 1 teaspoon baking powder
- 1 teaspoon pandan extract
- Green gel food coloring (optional if your pandan extract is colorless)
Instructions
- Begin by separating the coconut cream from the liquid in the refrigerated coconut milk cans. Whip the cream with powdered sugar and vanilla extract until smooth and fluffy. Add cornstarch if needed for thickness, then fold in the coconut flakes.
- Prepare the pandan chiffon cake by first beating egg whites with cream of tartar to stiff peaks, gradually incorporating 100g of the sugar until glossy. Set aside.
- In a separate bowl, mix egg yolks, milk, oil, vanilla extract, and pandan extract. Add flour, remaining sugar, and baking powder, blending into a smooth batter.
- Gently fold the whipped egg whites into the pandan batter, taking care to retain the airy texture.
- Pour batter into a chiffon pan, tapping to release air bubbles, and bake at 350°F (175°C) for 30-35 minutes, or until springy to the touch.
- Allow cake to cool upside down in the pan before removing and spreading generously with the coconut cream frosting.
Conclusion
This Pandan Coconut Dream Cake delivers a delightful balance of flavors and textures, with its moist chiffon base and cloud-like coconut cream topping. Perfect for celebrations or as a daily indulgence, it captures the essence of tropical sweetness in every bite. Enjoy this light yet indulgent dessert that will transport you to a sunlit paradise with every slice.
Fluffy Pandan Coconut Dream Cake with Coconut Cream Frosting
Ingredients
Coconut Cream Frosting
- 2 cans full-fat coconut milk refrigerated overnight (to separate cream)
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cornstarch if needed for thickening
- 60 g large coconut flakes
Pandan Chiffon Cake
- 5 large egg whites
- ¼ teaspoon cream of tartar
- 120 g granulated sugar divided: 100g and 20g
- 5 large egg yolks
- 60 g milk
- 50 g oil
- 1 teaspoon vanilla extract
- 100 g cake flour
- 1 teaspoon baking powder
- 1 teaspoon pandan extract
- Green gel food coloring optional if your pandan extract is colorless
Instructions
- Begin by separating the coconut cream from the liquid in the refrigerated coconut milk cans. Whip the cream with powdered sugar and vanilla extract until smooth and fluffy. Add cornstarch if needed for thickness, then fold in the coconut flakes.
- Prepare the pandan chiffon cake by first beating egg whites with cream of tartar to stiff peaks, gradually incorporating 100g of the sugar until glossy. Set aside.
- In a separate bowl, mix egg yolks, milk, oil, vanilla extract, and pandan extract. Add flour, remaining sugar, and baking powder, blending into a smooth batter.
- Gently fold the whipped egg whites into the pandan batter, taking care to retain the airy texture.
- Pour batter into a chiffon pan, tapping to release air bubbles, and bake at 350°F (175°C) for 30-35 minutes, or until springy to the touch.
- Allow cake to cool upside down in the pan before removing and spreading generously with the coconut cream frosting.