Recipe

Pandan Chiffon Cake Ingredients

5 eggs (separated at room temperature)

100 grams of granulated sugar (75g for the egg yolk, 25g for the meringue)

1/4 tsp of salt

3/4 tsp of baking powder

60 ml of milk

60 ml of neutral oil

1 tsp of pandan extract

1/4 tsp of cream of tar tar

75 g of cake flour

Instructions

  1. Whisk the egg yolks with 75 g sugar until pale and slightly thick. Mix in milk, oil, and extract.

  2. Sift in cake flour, baking powder, and salt, then mix until smooth.

  3. In a separate bowl, whip egg whites with cream of tartar. Slowly add 25 g sugar and whip to soft peaks.

  4. Gently fold the meringue into the batter in batches.

  5. Pour into a pan and bake at 325°F until set and lightly golden.

Coconut Cream Filling

2 cans of full-fat coconut cream (chilled for at least 24 hours)

90 grams of powdered sugar

1 tsp of vanilla extract

Instructions

  1. Coconut cream should be chilled so the cream should separate from the liquid. Scoop the coconut cream to a separate bowl.

  2. Whip on medium until soft peaks, then add in powder sugar and vanilla extra.


Recipe

Pandan Chiffon Cake Ingredients

5 eggs (separated at room temperature)

100 grams of granulated sugar (75g for the egg yolk, 25g for the meringue)

1/4 tsp of salt

3/4 tsp of baking powder

60 ml of milk

60 ml of neutral oil

1 tsp of pandan extract

1/4 tsp of cream of tar tar

75 g of cake flour

Instructions

  1. Whisk the egg yolks with 75 g sugar until pale and slightly thick. Mix in milk, oil, and extract.

  2. Sift in cake flour, baking powder, and salt, then mix until smooth.

  3. In a separate bowl, whip egg whites with cream of tartar. Slowly add 25 g sugar and whip to soft peaks.

  4. Gently fold the meringue into the batter in batches.

  5. Pour into a pan and bake at 325°F until set and lightly golden.

Coconut Cream Filling

2 cans of full-fat coconut cream (chilled for at least 24 hours)

90 grams of powdered sugar

1 tsp of vanilla extract

Instructions

  1. Coconut cream should be chilled so the cream should separate from the liquid. Scoop the coconut cream to a separate bowl.

  2. Whip on medium until soft peaks, then add in powder sugar and vanilla extra.


Pandan Coconut Cake

This pandan coconut layered cake was one of those bakes where I just wanted to lean into flavors I grew up loving. Pandan has always been one of those ingredients that feels familiar but also a little underrated, and pairing it with coconut just made sense. It’s soft, fragrant, and not overly sweet… exactly the kind of cake I tend to gravitate toward.

For the base, I went with a light chiffon-style sponge and infused it with pandan. The color alone made me excited — that soft natural green feels so calming, and it already hints at the flavor before you even take a bite. The texture came out soft but still structured enough to hold layers, which was important since I knew I wanted to build it up.

For the filling, I made a coconut whip cream using coconut milk. I didn’t want anything too heavy because pandan is such a delicate flavor, and I didn’t want to overpower it. Coconut does compliment the flavor of pandan (it's often pair together in Asian desserts). The combination of the fluffy sponge and the creamy coconut layers ended up being really balanced. Each bite felt soft, slightly airy, and just melts together and not too sweet!

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