Name: Decadent Pandan Coconut Cake That Will Impress Every Guest
Prep time: 60 min
Cook time: 25 min
Total time: 115 min
Ingredients: 2 cans full-fat coconut milk (Chilled overnight); 120 g granulated sugar; 5 large egg yolks; 50 g oil; 100 g cake flour; 1 teaspoon baking powder; 1 teaspoon pandan extract; green gel food coloring (Optional); 5 large egg whites; ¼ teaspoon cream of tartar; 2 cans full-fat coconut milk (Chilled overnight); 60 g powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon cornstarch (Optional); 60 g large coconut flakes

There’s something undeniably enchanting about opening a warm oven and being greeted by the sweet aroma of a baking cake. Today, I’m thrilled to share my recipe for a decadent Pandan Coconut Cake, a tropical delight that effortlessly elevates any occasion. This visually stunning cake, with its vibrant green hue, transforms humble ingredients into a culinary masterpiece that’s as easy to prepare as it is impressive to serve. With its soft, fluffy texture and delightful layers of whipped coconut cream, it’s the perfect crowd-pleaser; whether you’re celebrating a special moment or simply craving a taste of Southeast Asian flavors, this cake is sure to win hearts. Curious about how to create this tropical treat in your own kitchen? Let’s dive into the steps that’ll make your home feel like a slice of paradise!

Why is Pandan Coconut Cake a must-try?

Exotic Flavor: The addition of pandan extract gives this cake a unique floral taste, setting it apart from traditional desserts.

Easy to Create: With simple ingredients and straightforward steps, achieving this tropical delight is effortless for both novice and experienced bakers.

Visually Stunning: Its vibrant green color and textured layers make for a show-stopping centerpiece at any gathering, charming guests before they even take a bite.

Versatile Pairings: Serve it alongside a fresh tropical fruit salad or a scoop of coconut sorbet for a complete dessert experience that transports you to paradise.

Make-Ahead Friendly: Perfect for busy schedules! Bake and store in the fridge up to five days in advance, or even freeze for later indulgence.

Dive into this Decadent Red Velvet for an equally mesmerizing treat that will wow your guests!

Decadent Pandan Coconut Cake Ingredients

For the Batter
• Coconut Milk – 2 cans full-fat, chilled overnight. Enhances moisture and richness; ensure to select preservative-free for best results.
• Granulated Sugar – 120 g. Sweetens the cake batter, providing a delightful flavor contrast.
• Egg Yolks – 5 large. Enriches the batter, ensuring a moist texture.
• Oil – 50 g. Maintains tenderness and moisture in the cake layers.
• Cake Flour – 100 g. Creates a soft, fluffy texture that complements the tropical flavors.
• Baking Powder – 1 teaspoon. Provides the necessary rise for a light cake.
• Pandan Extract – 1 teaspoon. Infuses the signature flavor and vibrant green color.
• Green Gel Food Coloring – Optional. Enhances the cake’s striking appearance.

For the Meringue
• Egg Whites – 5 large. Provides volume and lightness to the cake.
• Cream of Tartar – ¼ teaspoon. Stabilizes egg whites for a perfect meringue consistency.

For the Whipped Coconut Cream
• Coconut Milk – 2 cans full-fat, chilled overnight. Essential for achieving the right whipped cream texture.
• Powdered Sugar – 60 g. Sweetens and gives a silky texture to whipped coconut cream.
• Vanilla Extract – 1 teaspoon. Adds depth of flavor to the whipped cream.
• Cornstarch – ½ teaspoon (optional). Thickens coconut cream if needed to hold shape.
• Large Coconut Flakes – 60 g. Adds texture and a lovely coconut flavor to the creamy layers.

This decadent Pandan Coconut Cake will impress every guest and take your dessert game to a tropical paradise!

Step‑by‑Step Instructions for Decadent Pandan Coconut Cake

Step 1: Chill Coconut Milk
Start by refrigerating two cans of full-fat coconut milk overnight. This step is essential as it allows the cream to solidify, which is crucial for achieving a fluffy whipped coconut cream later. Make sure the cans are placed upright in the fridge to prevent any spillage.

Step 2: Whip Coconut Cream
Once the coconut milk is chilled and the cream has separated, scoop it into a mixing bowl. Beat the cream along with powdered sugar and vanilla extract at medium speed for about one minute until light peaks form. If the coconut cream seems too liquidy, add cornstarch to achieve a thicker consistency.

Step 3: Preheat Oven
Preheat your oven to 350°F (175°C). Prepare three 6-inch cake pans by lining the bottoms with parchment paper. This will prevent the cakes from sticking to the pans, allowing for easy removal once they’re baked.

Step 4: Beat Egg Whites
In a clean mixing bowl, whip the egg whites with cream of tartar using a hand mixer on medium speed until the mixture is foamy. Gradually add 120 g of granulated sugar while continuing to whip until you achieve stiff peaks. This will provide a light, airy lift to your decadent pandan coconut cake.

Step 5: Mix Egg Yolks
In another bowl, combine the egg yolks and 20 g of sugar, whisking them together until well blended. Slowly add in the milk, oil, vanilla extract, pandan extract, and optional green gel food coloring, mixing thoroughly until all ingredients are incorporated and the mixture is smooth and vibrant.

Step 6: Sift and Fold
Sift 100 g of cake flour and 1 teaspoon of baking powder directly into the egg yolk mixture. Carefully fold in the dry ingredients using a spatula to maintain airiness, ensuring the batter is light and fluffy, which is critical for the texture of the decadent pandan coconut cake.

Step 7: Combine Mixtures
Gently fold the whipped egg whites into the batter with a spatula, doing so in three additions. Be cautious not to deflate the egg whites; this technique ensures that the cake remains light and fluffy. The goal is a uniform mixture with no visible streaks of egg whites.

Step 8: Divide and Bake
Pour the batter evenly into the prepared cake pans, filling each about two-thirds full to allow for rising. Bake in the preheated oven for 23-25 minutes, or until the tops are lightly browned and spring back when gently pressed.

Step 9: Cool Cakes
After baking, remove the cakes from the oven and let them cool upside down in the pans for about 30 minutes. This technique helps maintain height and prevent the cakes from collapsing while cooling. Once cool, carefully remove them from the pans.

Step 10: Layer and Frost
Place one cake layer on a serving plate and spread a generous amount of whipped coconut cream between it and the next layer. Apply a thin crumb coat of coconut cream around the edges to catch any crumbs, followed by a thicker, smooth layer to complete the frosting of your decadent pandan coconut cake.

Step 11: Decorate
To finish, press large coconut flakes onto the sides of the cake and sprinkle an additional handful on top for added texture and visual appeal. Chill the finished cake in the refrigerator for 1-2 hours before slicing, as this allows the flavors to meld beautifully.

What to Serve with Pandan Coconut Cake

This enchanting dessert opens the door to a world of delightful pairings that elevate your dining experience.

Tropical Fruit Salad: A colorful medley of fresh fruits like mango, pineapple, and kiwi adds a refreshing contrast to the cake’s sweet richness.
Coconut Sorbet: The creamy, chilled texture and refreshing coconut flavor complement the cake beautifully, creating a tropical paradise on your plate.
Thai Iced Tea: This slightly sweetened tea with hints of spice is a comforting beverage choice that pairs excellently with the cake’s delicate flavors.
Whipped Cream: A dollop of plain or coconut-flavored whipped cream enhances the moisture of each bite, making the cake feel even more indulgent.
Chilled Coconut Milk: Serve it alongside a glass of chilled coconut milk for an authentic tropical touch that accentuates the cake’s flavors. Enjoying it together is like a mini-vacation after each bite!
Pandan Ice Cream: Enhance the pandan experience with a scoop of pandan-flavored ice cream, balancing the cake’s airy texture with a creamy one.
Fresh Berries: Juicy berries can add a burst of tartness, cutting through the cake’s sweetness while enhancing its tropical vibe.
Lemon Tartlet: The zesty acidity of a lemon tartlet introduces a playful contrast, awakening your taste buds and balancing the richness of the cake beautifully.

Expert Tips for Decadent Pandan Coconut Cake

Chill Coconut Milk: Ensure the coconut milk is well-chilled overnight to achieve a perfect whipped cream texture; this step is crucial for luscious layers.
Gentle Folding: Always fold in egg whites gently to retain air; overmixing can result in a dense cake, detouring from the fluffy texture of your decadent pandan coconut cake.
Watch the Bake Time: Begin checking your cake after 23 minutes. It should spring back when lightly pressed, a clear sign of doneness, preventing a dry cake.
Crumb Coat Success: An initial thin layer of whipped coconut cream acts as a crumb coat, locking in crumbs and creating a smooth finish for your cake.
Experiment with Toppings: Have fun with decorations! Adding fruits or nuts can personalize your cake while enhancing its tropical theme.

Decadent Pandan Coconut Cake Variations

Feel free to bring your own twist to this delightful cake with these fun and creative variations!

Vegan: Substitute egg whites with aquafaba and use a plant-based milk alternative for a vegan-friendly version that still impresses.
Swap Coconut Flakes: For a chocolatey surprise, try using shredded chocolate or chopped nuts instead of coconut flakes to switch up the flavor profile.
Fruit Layer: Add layers of fresh mango or kiwi for a burst of fruity flavor between the cake layers, elevating the sunny tropical vibes!
Gluten-Free: Replace cake flour with a gluten-free blend to accommodate dietary preferences and still enjoy the same light texture.
Add Spices: Sprinkle in some cinnamon or cardamom for an extra warmth that contrasts beautifully with the light tropical flavors.
Coconut Cream Cheese Frosting: For added tang, mix cream cheese into the whipped coconut cream for a creamier, richer frosting that still maintains that tropical feel.
Layer of Jam: Spread a thin layer of passion fruit or guava jam between the layers for a tangy surprise that complements the pandan’s sweetness.
Curries and Heat Levels: Spice it up! Add a pinch of cayenne pepper or chili to the cake batter for a sweet heat that contrasts beautifully with the coconut cream.

Explore these variations while you whip up this glorious cake, and you might even discover a new favorite twist! For more delightful inspiration, try this Decadent Red Velvet or perhaps consider serving it alongside refreshing Coconut Mango Popsicles for a complete tropical experience. The possibilities are endless!

Make Ahead Options

These delightful Pandan Coconut Cake components are perfect for meal prep, making your baking experience smoother and more enjoyable! You can bake the cake layers up to 3 days in advance and wrap them tightly in plastic wrap before refrigerating to maintain their moisture. The whipped coconut cream can also be prepared up to 24 hours ahead; simply store it in an airtight container in the fridge. When you’re ready to assemble, just layer the cakes and spread the whipped cream between them, adding coconut flakes for decoration. This way, you can enjoy a stunning dessert with minimal effort on the day of your gathering, ensuring the cake remains just as delicious and fresh!

How to Store and Freeze Pandan Coconut Cake

Room Temperature: Keep the cake covered at room temperature for up to 2 days to maintain its freshness and softness. Enjoy it while the flavors are at their peak!

Fridge: For longer storage, place the cake in the refrigerator where it will last up to 5 days. Ensure it’s wrapped securely to prevent it from drying out.

Freezer: You can freeze slices of your decadent Pandan Coconut Cake for up to 2 months. Wrap them well in plastic wrap and then in foil to maintain quality.

Reheating: When ready to enjoy, thaw the cake in the fridge overnight and bring to room temperature before serving for the best flavor and texture.

Pandan Coconut Cake Recipe FAQs

What type of coconut milk should I use?
Absolutely! Always choose full-fat coconut milk that’s preservative-free for the best results. Chilling the cans overnight helps solidify the cream, ensuring a luscious whipped coconut cream for your frosting.

How should I store my Pandan Coconut Cake?
You can keep the cake covered at room temperature for up to 2 days, which is perfect for maintaining its freshness. If you want it to last longer, storing it in the refrigerator allows it to stay good for up to 5 days. Just make sure it’s securely wrapped to avoid drying out!

Can I freeze my cake, and if so, how?
Very! You can freeze slices of your decadent Pandan Coconut Cake for up to 2 months. To do so, wrap each slice tightly in plastic wrap and then cover it with foil to maintain its quality. When you’re ready to indulge, simply thaw it in the fridge overnight and let it come to room temperature before serving.

What should I do if my egg whites don’t whip to stiff peaks?
No worries at all! To troubleshoot, ensure your bowl and whisk are completely clean and free of any grease, as fats can hinder the whipping process. Adding a pinch of cream of tartar can also help stabilize your egg whites, allowing them to reach those fluffy, stiff peaks essential for a light cake texture.

Is this cake safe for people with allergies?
Great question! This recipe contains eggs and coconut, so it’s not suitable for those with egg allergies or coconut sensitivities. Always double-check your ingredients and consider substitutions if necessary, such as flax eggs for the egg components or using alternative frosting options if coconut is a concern.

How can I make this cake more visually stunning?
Have fun with decorations! Personalize your cake by adding fresh tropical fruits like mango or kiwi between the layers or atop the final frosting. You might also consider using edible flowers, or colorful sprinkles to enhance its tropical flair and make it an eye-catching centerpiece for any occasion.