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
