Some desserts are more than just sweets—they’re memories, traditions, and a celebration of flavors. This Pandan Coconut Chiffon Cake is one of those recipes. With its soft, airy texture, delicate pandan aroma, and a hint of creamy coconut, it’s the perfect combination of elegance and comfort.
The first time I made this cake, I was enchanted by its beautiful green hue and the exotic scent of pandan. The flavor instantly transported me to tropical breezes and warm sunshine. It’s a cake that feels special yet approachable, a treat that elevates any occasion.
What makes this cake so delightful is its versatility. It’s light enough to enjoy with tea in the afternoon but also sophisticated enough for dessert after a fancy dinner. And the best part? It’s deceptively easy to make, with ingredients that come together beautifully to create a cake that’s as delicious as it is stunning.
Let’s create this Pandan Coconut Chiffon Cake and bring a little slice of tropical magic to your table.
The Pandan Coconut Chiffon Cake is a soft, airy cake infused with the unique flavor of pandan and the creamy richness of coconut milk. This tropical-inspired dessert is light, flavorful, and perfect for any occasion.
The cake gets its signature fluffy texture from whipped egg whites, while pandan paste or extract gives it a gorgeous green hue and a subtle, nutty aroma. Whether you’re making it for a special celebration or just because, this chiffon cake is sure to impress.
An Exciting Story:
The first time I served this Pandan Coconut Chiffon Cake was at a family gathering. Its vibrant green color and delicate flavor intrigued everyone, and it became the star of the dessert table. Even my husband, who usually prefers chocolate desserts, asked for a second slice. Now, this cake is a must-make whenever I want to add a touch of tropical charm to my baking.
Why This Pandan Coconut Chiffon Cake?
- Light and Airy: Perfect for those who love fluffy, not-too-sweet desserts.
- Unique Flavor: Pandan and coconut combine for an unforgettable tropical taste.
- Elegant Yet Simple: Sophisticated enough for celebrations, easy enough for everyday baking.
- Stunning Presentation: The natural green color and tall, soft texture make it a showstopper.
- Perfect for Any Occasion: Great for tea parties, birthdays, or as a light dessert after a meal.
What You Need for Pandan Coconut Chiffon Cake
- For the Cake Batter:
- 1 ¾ cups cake flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 6 large egg yolks
- ¾ cup granulated sugar
- ½ cup coconut milk
- ¼ cup vegetable oil
- 1 tsp pandan paste or extract (adjust to taste)
- For the Meringue:
- 6 large egg whites
- ½ tsp cream of tartar
- ½ cup granulated sugar
- For Garnish (Optional):
- Toasted shredded coconut
- Whipped cream
How to Make Pandan Coconut Chiffon Cake
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (165°C). Use an ungreased 9-inch (23 cm) tube pan or chiffon cake pan.
- Mix the Dry Ingredients:
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- Make the Wet Mixture:
- In a large bowl, whisk together the egg yolks, sugar, coconut milk, vegetable oil, and pandan paste until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, whisking gently until smooth and well combined.
- Prepare the Meringue:
- In a clean, grease-free mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
- Incorporate the Meringue:
- Gently fold the meringue into the batter in three additions, being careful not to deflate the mixture. Use a spatula to fold until no streaks of white remain.
- Bake the Cake:
- Pour the batter into the ungreased tube pan. Smooth the top with a spatula and tap the pan lightly on the counter to remove air bubbles. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake:
- Invert the pan immediately onto a bottle or cooling rack to cool completely. This prevents the cake from collapsing.
- Release the Cake:
- Once cooled, run a knife around the edges of the pan to release the cake. Transfer to a serving plate.
- Decorate (Optional):
- Dust with toasted coconut or serve with whipped cream for a beautiful finish.
Tips for Pandan Coconut Chiffon Cake
- Don’t Skip Inverting: Cooling the cake upside down ensures it retains its height and fluffy texture.
- Use Cake Flour: It gives the cake a tender crumb. Substitute with all-purpose flour mixed with cornstarch if needed.
Substitutions and Variations:
- No Pandan Paste? Use fresh pandan juice made from blending pandan leaves with water and straining.
- Make It Dairy-Free: Use a plant-based coconut milk and dairy-free whipped cream.
- Add Texture: Fold in grated coconut or diced fruit for a unique twist.
Make a Healthier Version:
- Replace granulated sugar with coconut sugar for a natural sweetness.
- Use light coconut milk to reduce fat content.
Closing for Pandan Coconut Chiffon Cake:
And there you have it—a light, fluffy Pandan Coconut Chiffon Cake that’s as delicious as it is beautiful. Whether you’re celebrating a special occasion or just want a tropical escape, this cake is guaranteed to impress. Let us know how yours turns out, and don’t forget to explore more of our unique, easy-to-make recipes!
Frequently Asked Questions for Pandan Coconut Chiffon Cake
- What is pandan?
Pandan is a tropical plant whose leaves are used for their sweet, nutty flavor and vibrant green color. - Can I use a regular cake pan?
A tube pan is ideal, but you can use a regular pan with parchment paper. Just don’t grease the sides. - What’s the best way to store this cake?
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. - Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. - Can I skip the pandan paste?
The paste provides flavor and color, but you can substitute vanilla extract and green food coloring for a similar effect. - What pairs well with this cake?
Serve with tea, coffee, or a scoop of coconut ice cream. - Why didn’t my cake rise properly?
Ensure the egg whites are whipped to stiff peaks and the batter is folded gently to retain air. - Can I make this gluten-free?
Use a gluten-free cake flour blend for best results. - How do I know when the cake is done?
It should spring back lightly when touched, and a skewer inserted into the center should come out clean. - What’s a fun serving idea?
Slice the cake and layer with whipped cream and fresh tropical fruit for a stunning presentation. - Why is my cake dense?
Overmixing or not beating the egg whites properly can result in a denser texture. - Can I add a glaze?
Yes, a simple coconut milk glaze or pandan syrup drizzle works beautifully.
Pandan Coconut Chiffon Cake
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cake Batter:
1 1 ¾ cups cake flour
1 1 ½ tsp baking powder
¼ tsp salt
6 large 6 egg yolks
¾ cup granulated sugar
½ cup coconut milk
¼ cup vegetable oil
1 tsp 1 pandan paste or extract (adjust to taste)
- For the Meringue:
6 large 6 egg whites
½ tsp cream of tartar
½ cup granulated sugar
- For Garnish (Optional):
Toasted shredded coconut
Whipped cream
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 325°F (165°C). Use an ungreased 9-inch (23 cm) tube pan or chiffon cake pan.
- Mix the Dry Ingredients:
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- Make the Wet Mixture:
- In a large bowl, whisk together the egg yolks, sugar, coconut milk, vegetable oil, and pandan paste until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, whisking gently until smooth and well combined.
- Prepare the Meringue:
- In a clean, grease-free mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form.
- Incorporate the Meringue:
- Gently fold the meringue into the batter in three additions, being careful not to deflate the mixture. Use a spatula to fold until no streaks of white remain.
- Bake the Cake:
- Pour the batter into the ungreased tube pan. Smooth the top with a spatula and tap the pan lightly on the counter to remove air bubbles. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cake:
- Invert the pan immediately onto a bottle or cooling rack to cool completely. This prevents the cake from collapsing.
- Release the Cake:
- Once cooled, run a knife around the edges of the pan to release the cake. Transfer to a serving plate.
- Decorate (Optional):
- Dust with toasted coconut or serve with whipped cream for a beautiful finish.
Follow US on Pinterest
Follow @middleeastsector on Pinterest