Description
At its core, a Coconut Pandan Cake is a light, airy, and moist dessert that utilizes two primary flavor pillars: the juice of the screwpine leaf (pandan) and the creamy fats of coconut milk. While many people are familiar with the bright green chiffon cakes found in plastic containers across Asia, this specific version leans into a richer, slightly more substantial crumb that feels luxurious on the palate.
Ingredients
- 12 fresh pandan leaves (or 1 tsp pandan extract if leaves unavailable)
- ½ cup water (for pandan juice)
- 1 cup unsweetened coconut milk
- 2â…“ cups superfine sugar
- 1½ cups unsalted butter, softened
- 3 large eggs, room temperature
- 3¼ cups all-purpose flour
- 3½ tsp baking powder
- â…› tsp fine sea salt
- â…” cup finely shredded coconut (plus extra for garnish)
Optional frosting/topping:
- Whipped coconut cream or mascarpone frosting
- Toasted coconut flakes
Instructions
- Prepare pandan juice:
- Blend pandan leaves with water until smooth.
- Strain to extract juice.
- Make the batter:
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating well.
- Mix flour, baking powder, and salt separately.
- Fold dry ingredients into the butter mixture, alternating with coconut milk.
- Stir in pandan juice and shredded coconut.
- Bake the cake:
- Preheat oven to 350°F (175°C).
- Grease and line a round or loaf pan.
- Pour batter and smooth the top.
- Bake for 45–55 minutes, until a skewer comes out clean.
- Cool and finish:
- Let cake cool completely.
- Frost with whipped coconut cream or mascarpone if desired.
- Sprinkle with toasted coconut flakes for texture.
Notes
This fragrant Coconut Pandan Cake is a delightful Southeast Asian-inspired dessert, with its vibrant green hue and aromatic flavors! Top with toasted coconut flakes, a drizzle of coconut cream, fresh mango slices, or whipped cream for extra indulgence. Serve alongside tropical fruits, a scoop of coconut ice cream, or hot tea/milk tea. Perfect for afternoon tea, potlucks, or celebrations like birthdays and holidays!
- Prep Time: 30minutes
- Cook Time: 45minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
Keywords: Tropical pandan coconut sponge, Asian screwpine leaf cake, Pandan flavored coconut dessert, Green pandan butter cake