Why You’ll Love This Recipe
This Pandan Coconut Cake is light, moist, and full of tropical flavor. The pandan gives the cake a unique sweet aroma, while the coconut adds richness and creaminess. It is a beautiful dessert that feels both elegant and comforting, and it can easily be customized with different fillings or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon pandan extract
- 1 teaspoon vanilla extract
For the frosting:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/4 cup toasted shredded coconut
Optional decoration:
- Pandan leaves
- Coconut flakes
- Fresh fruit
Directions
Preheat the oven to 350°F (175°C).
Grease and line two 8-inch round cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until light and fluffy.
Mix in the coconut milk, melted butter, pandan extract, and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely.
In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
Place one cake layer on a serving plate and spread whipped cream over the top.
Add the second cake layer and frost the top and sides lightly with the remaining cream.
Sprinkle toasted shredded coconut over the cake.
Decorate as desired before serving.
Servings and timing
Servings: 8 to 10 servings
Prep time: 20 minutes
Cook time: 30 minutes
Cooling and decorating time: 40 minutes
Total time: 1 hour 30 minutes
Variations
Add a layer of mango or pineapple filling between the cake layers.
Use cream cheese frosting instead of whipped cream frosting.
Make cupcakes instead of a layered cake.
Add toasted coconut inside the batter for extra texture.
Use pandan paste for a stronger pandan flavor and deeper green color.
Storage/Reheating
Store Pandan Coconut Cake covered in the refrigerator for up to 4 days.
Allow refrigerated slices to sit at room temperature for a few minutes before serving for the best texture.
Freeze unfrosted cake layers for up to 2 months.
Avoid freezing whipped cream frosting for long periods, as the texture may change.
FAQs
What does pandan taste like?
Pandan has a sweet, fragrant flavor often compared to vanilla with hints of coconut and floral notes.
Can I use pandan paste instead of extract?
Yes. Pandan paste works well and often provides a stronger color and flavor.
Can I make this cake dairy-free?
Yes. Use coconut cream instead of whipping cream and dairy-free butter alternatives.
Why is my cake dense?
Overmixing the batter can lead to a dense cake texture.
Can I use boxed cake mix?
Yes. You can add pandan extract and coconut milk to a vanilla cake mix for a shortcut version.
What type of coconut works best?
Toasted shredded coconut adds the best flavor and texture.
Can I make the cake ahead of time?
Yes. The cake layers can be baked a day ahead and assembled later.
Why is my whipped cream frosting melting?
The cream may not have been chilled enough before whipping, or the cake may be too warm.
Can I add food coloring?
Yes. A small amount of green food coloring can enhance the cake’s appearance.
What pairs well with Pandan Coconut Cake?
Tea, coffee, coconut desserts, or tropical fruits pair beautifully with this cake.
Conclusion
Pandan Coconut Cake is a light, fragrant, and tropical dessert with soft cake layers and creamy coconut flavor. Its vibrant color and delicate aroma make it an eye-catching treat that is perfect for celebrations or anytime you want a unique homemade cake.
PrintPandan Coconut Cake
Pandan Coconut Cake is a soft and fragrant tropical dessert made with pandan flavoring, creamy coconut milk, and fluffy cake layers. This vibrant green cake is light, moist, and perfect for celebrations, tea time, or special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Bake
- Cuisine: Southeast Asian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon pandan extract
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/4 cup toasted shredded coconut
- Pandan leaves (optional)
- Coconut flakes (optional)
- Fresh fruit (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until light and fluffy.
- Mix in the coconut milk, melted butter, pandan extract, and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely.
- In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Place one cake layer on a serving plate and spread whipped cream over the top.
- Add the second cake layer and frost the top and sides lightly with the remaining cream.
- Sprinkle toasted shredded coconut over the cake.
- Decorate with pandan leaves, coconut flakes, or fresh fruit if desired before serving.
Notes
- Use pandan paste for a stronger pandan flavor and deeper green color.
- Add mango or pineapple filling between the layers for extra tropical flavor.
- Store covered in the refrigerator for up to 4 days.
- Allow refrigerated slices to sit at room temperature briefly before serving.
- Freeze unfrosted cake layers for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
