If you’ve been on the lookout for a show-stopping dessert that’s as fragrant and unique as it is delicious, then you’re in for a treat with this Pandan Coconut Cake with Whipped Coconut Cream and Coconut Flakes Recipe. This cake is a vibrant celebration of tropical flavors, where the earthy sweetness of pandan meets the rich creaminess of coconut in every tender bite. Whether you’re hosting a special occasion or simply craving something beyond the ordinary, this cake is a guaranteed crowd-pleaser that brings a taste of sunshine right to your table.
Ingredients You’ll Need
This recipe calls for a handful of beautifully simple ingredients, each playing a crucial role in building layers of flavor, moisture, and that distinct gorgeous green color we love. From fresh coconut milk to light and airy egg whites, every component is essential to achieving that perfect pandan-coconut harmony.
- Full-fat coconut milk (2 cans): Chilled overnight to separate the creamy top, perfect for whipping into luscious frosting.
- Powdered sugar (60 g): Sweetens and stabilizes the whipped coconut cream without graininess.
- Vanilla extract (1 teaspoon): Adds warm depth to the frosting and cake batter alike.
- Cornstarch (½ teaspoon): Optional thickener to ensure the coconut cream whips up just right.
- Large coconut flakes (60 g): For a satisfying crunch and beautiful decoration.
- Large egg whites (5): Whipped into stiff peaks to give the cake its airy chiffon texture.
- Cream of tartar (¼ teaspoon): Stabilizes the egg whites while whipping.
- Granulated sugar (120 g, divided): Sweetens both meringue and cake batter—dividing sugar ensures perfect texture.
- Large egg yolks (5): Provide richness and moisture in the cake base.
- Milk (60 g): Balances moisture and structure for a tender crumb.
- Oil (50 g): Keeps the cake moist and soft.
- Cake flour (100 g): Light and soft, ideal for chiffon style cakes.
- Baking powder (1 teaspoon): Gives the cake a gentle lift.
- Pandan extract (1 teaspoon): The vibrant star flavor that defines this cake.
- Green gel food coloring (optional): To enhance the pandan’s natural color if your extract is pale.
How to Make Pandan Coconut Cake with Whipped Coconut Cream and Coconut Flakes Recipe
Step 1: Prepare the Coconut Cream Frosting
Start by chilling your cans of full-fat coconut milk in the fridge overnight so the creamy part solidifies on top. The next day, carefully scoop out this coconut cream, leaving behind the watery part which you can save for smoothies or cooking. Whip this cream with powdered sugar and vanilla extract until you get soft, billowy peaks. If the cream feels a bit too soft, add a touch of cornstarch and whip again until it reaches that perfect, spreadable texture. This frosting is lush, dairy-free, and utterly dreamy—perfect to complement your pandan chiffon layers.
Step 2: Make the Pandan Chiffon Cake Batter
Preheat your oven to 350°F and prepare three 6-inch cake pans by lining the bottoms with parchment paper, but leave the sides bare to help the cake climb as it bakes. Whip egg whites with cream of tartar until foamy, then slowly add in most of the granulated sugar until you achieve stiff, glossy peaks that won’t budge when you tilt the bowl. In a separate bowl, whisk together the egg yolks, remaining sugar, milk, oil, vanilla, pandan extract, and optional gel coloring. Sift the cake flour and baking powder into this mixture and fold gently until smooth. Now, fold in the meringue in two additions, careful not to deflate the airiness that makes chiffons so wonderfully light.
Step 3: Bake and Cool
Divide the batter evenly among the pans, filling each about two-thirds full. Bake for about 23 to 25 minutes, until the cakes spring back lightly when touched and are just golden on top. An important step is to invert the pans on a wire rack as they cool to prevent the light cakes from sinking. After about half an hour, loosen the edges with a spatula and let the layers cool completely before assembling.
Step 4: Assemble Your Pandan Coconut Cake with Whipped Coconut Cream and Coconut Flakes Recipe
Place one cake layer on a turntable or serving plate and spread a generous layer of the whipped coconut cream over it. Repeat with the next two layers so you have a tall, stacked cake. Smooth a thin crumb coat of frosting all over to lock in crumbs, chill briefly, then apply a thicker second coat evenly all around. Press big coconut flakes into the sides and sprinkle plenty on top for that irresistible textures and tropical flair. Chill the finished cake for at least a couple of hours to let the flavors meld and the frosting firm up beautifully before slicing.
How to Serve Pandan Coconut Cake with Whipped Coconut Cream and Coconut Flakes Recipe
Garnishes
Add even more tropical love by decorating your cake with toasted coconut flakes for toasted crunch and a nutty aroma. Fresh pandan leaves or edible flowers can also bring an elegant touch to your presentation, making it look almost too good to eat (but we promise, it’s worth every bite!).
Side Dishes
This cake pairs delightfully with fresh tropical fruits like ripe mango slices or juicy pineapple chunks. A light coconut sorbet alongside can balance the sweet richness, making your dessert spread feel like a mini tropical getaway.
Creative Ways to Present
Why not turn the layers into pretty individual trifles by stacking cake cubes and whipped coconut cream in glass jars? Or cut the cake into petite squares to serve alongside a cup of fragrant jasmine tea for a casual yet sophisticated treat. Pandan Coconut Cake with Whipped Coconut Cream and Coconut Flakes Recipe can easily be adapted to make moments extra special.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake refrigerated in an airtight container. The whipped coconut cream frosting keeps the cake moist and fresh for up to 3 days, though it’s always best enjoyed as soon as possible for that dreamy texture.
Freezing
This cake freezes nicely if you need to plan ahead. Wrap the cake tightly in plastic wrap and then in foil for protection. It can be frozen for up to one month. Thaw in the fridge overnight before serving for the best texture with your Pandan Coconut Cake with Whipped Coconut Cream and Coconut Flakes Recipe.
Reheating
No need to reheat this cake—serve it chilled or at room temperature to appreciate the fresh flavors and velvety cream. If you prefer it slightly warmer, just let it sit about 20 minutes outside the fridge before slicing.
FAQs
Can I use regular whipped cream instead of whipped coconut cream?
Yes, you can substitute regular whipped cream if you’re not avoiding dairy, but the coconut cream adds that irresistible coconut flavor and richness that pairs perfectly with pandan. Plus, it’s a wonderful vegan-friendly choice.
What if I can’t find pandan extract?
If pandan extract isn’t available, you can try pandan paste or even fresh pandan leaves blended and strained, but the flavor won’t be as concentrated. The green gel food coloring is optional but helps to enhance the visual impact if your extract is pale.
Why does the recipe ask to invert the cake pans while cooling?
Inverting chiffon cakes while cooling prevents collapsing by using gravity to help the cake maintain its height and airy texture. This step is crucial for that signature lightness.
Can I make this cake gluten-free?
You can experiment with gluten-free cake flour blends, but results may vary as chiffon cakes rely heavily on structure from wheat flour. You might have to adjust liquid and leavening slightly.
How long does it take for the whipped coconut cream to firm up?
After whipping, chilling the coconut cream in the fridge for a few hours or overnight greatly improves its consistency. However, it’s still best to assemble and chill the cake for at least a couple of hours before serving for ideal frosting stability.
Final Thoughts
I hope you’ll find as much joy in making and eating this Pandan Coconut Cake with Whipped Coconut Cream and Coconut Flakes Recipe as I do. It’s a little slice of tropical paradise that’s bound to impress anyone lucky enough to have a slice. Don’t hesitate to dive in and create your own beautiful, fragrant version of this cake—it’s a celebration of flavors you won’t forget!
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Pandan Coconut Cake with Whipped Coconut Cream and Coconut Flakes Recipe
This Pandan Coconut Cake is a light and airy chiffon cake infused with fragrant pandan extract and frosted with a rich, whipped coconut cream. Perfectly moist with a subtle sweetness, the cake layers are filled and coated with fluffy coconut cream frosting, then adorned with large coconut flakes for added texture and tropical flavor. Ideal for a special occasion or an indulgent treat, this recipe combines classic pandan flavor with creamy coconut frosting for a delightful dessert experience.
- Total Time: 3 hours 35 minutes
- Yield: 1 cake (serves 8)
Ingredients
Coconut Cream Frosting
- 2 cans full-fat coconut milk (refrigerated undisturbed overnight)
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cornstarch (if needed)
- 60 g large coconut flakes
Pandan Chiffon Cake
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 120 g granulated sugar (divided into 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 colouring (optional, if your pandan extract is clear)
Instructions
- Prepare Coconut Cream Frosting: Chill two cans of full-fat coconut milk in the fridge overnight. Carefully open the cans without shaking to scoop out only the solidified coconut cream into a mixing bowl, leaving the coconut water behind.
- Whip Coconut Cream: Add powdered sugar and vanilla extract to the coconut cream. Use a hand mixer to whip for about one minute until light peaks form. If the mixture is too liquidy, add cornstarch and whip for another 30 seconds until thickened. Chill if desired before using.
- Preheat Oven and Prepare Pans: Preheat your oven to 350℉ (175℃). Line the bottoms of three 6-inch cake pans with parchment paper, but do not grease or line the sides. Set aside.
- Make Meringue: In a large bowl, use an electric mixer to beat egg whites and cream of tartar until foamy. Gradually add 100g of granulated sugar, mixing well after each addition, and continue to beat until stiff peaks form. The meringue should hold firm when the bowl is inverted.
- Combine Wet Ingredients: In a separate large bowl, whisk together the egg yolks and remaining 20g of granulated sugar until combined. Add milk, oil, vanilla extract, pandan extract, and green gel food coloring (optional). Mix until well combined.
- Add Dry Ingredients and Fold Batter: Sift cake flour and baking powder into the wet egg yolk mixture. Fold gently with a spatula to combine, ensuring no lumps remain.
- Incorporate Meringue: Add one-third of the meringue to the egg yolk batter and fold gently until mostly combined. Fold in the remaining meringue carefully until the batter is fluffy and homogenous.
- Fill Pans and Bake: Divide the batter evenly into the prepared pans, filling each about two-thirds full (approximately 200g batter per pan). Bake for 23-25 minutes until the tops are lightly browned and springs back lightly when pressed.
- Cool Cakes: Invert the cake pans onto a wire rack and let cool for about 30 minutes. Run an offset spatula around the edges to release, then cool completely on the rack before assembling.
- Assemble Cake Layers: On a cake turntable or flat surface, place the first cake layer and spread an even layer of whipped coconut cream on top. Repeat with the second layer.
- Apply Crumb Coat: Use an offset spatula to spread a thin layer of coconut cream frosting over the entire cake to lock in crumbs.
- Final Frosting and Decoration: Apply a second thicker layer of coconut cream frosting all over the cake. Smooth with a bench scraper. Press large coconut flakes onto the sides and sprinkle on top for garnish.
- Chill Before Serving: Chill the assembled cake in the refrigerator for at least 1-2 hours or overnight to allow the coconut cream to set firmly before slicing and serving.
Notes
- Ensure the coconut milk is full-fat and chilled overnight to separate the cream properly.
- Do not grease the sides of the cake pans to help the chiffon cake rise properly.
- Be gentle when folding meringue to maintain airiness in the batter.
- If pandan extract is clear, use green gel food coloring to achieve the classic pandan green color.
- Store the cake refrigerated and consume within 2-3 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
- Diet: Vegetarian
