The vibrant essence of pandan has a way of transporting me to sun-soaked beaches and tropical gardens, and this Pandan Coconut Cake captures that magic effortlessly. Picture a soft, fluffy cake infused with the unmistakable aroma of fresh pandan leaves, mingling delightfully with creamy coconut milk.
I discovered this gem during a cozy Sunday baking spree, and it turned out to be the perfect treat to share with friends who were feeling a bit jaded by the usual fast-food routine. The unique flavor pairs beautifully with a light whipped cream frosting and a sprinkle of toasted coconut flakes, making it not just a dessert, but an experience.
Whether you’re a seasoned chef or simply someone craving homemade goodness, this cake is a breeze to whip up and guaranteed to impress. Let’s dive into this delicious recipe and add a touch of tropical bliss to your kitchen!
Why is Pandan Coconut Cake so Special?
Unique Flavor: The delicate notes of pandan blend seamlessly with rich coconut milk, creating a flavor profile that’s both exotic and comforting.
Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can master this cake with ease.
Stunning Presentation: Topped with beautifully toasted coconut flakes, it’s as visually appealing as it is delicious, perfect for impressing guests.
Versatile Treat: Whether served as a dessert or a snack, this cake fits any occasion, making it a go-to recipe in your collection.
Crowd-Pleaser: Friends and family will rave about this delightful creation, making it an instant favorite at gatherings.
Elevate your baking game with this Pandan Coconut Cake that’s sure to impress and delight!
Pandan Coconut Cake Ingredients
Here’s everything you need to create this tropical delight!
For the Cake
- All-purpose flour – 1 cup (120 g) for a light and fluffy texture.
- Granulated sugar – 1 cup (200 g) to sweeten your cake perfectly.
- Unsweetened coconut milk – 1/2 cup (120 ml) adds richness and coconut flavor.
- Vegetable oil – 1/2 cup (120 ml) keeps the cake moist and tender.
- Large eggs – 3 help bind the ingredients together.
- Pandan extract – 1 tablespoon for a delightful, fragrant twist in the flavor.
- Baking powder – 1 teaspoon for a dependable rise.
- Baking soda – 1/2 teaspoon to ensure fluffiness.
- Salt – 1/4 teaspoon enhances all the sweet notes in the cake.
For the Whipped Frosting
- Heavy whipping cream – 1 cup (240 ml) to create a luscious, airy topping.
- Powdered sugar – 2 tablespoons for a touch of sweetness in the frosting.
For the Decoration
- Toasted coconut flakes – 1/2 cup to beautifully finish off your Pandan Coconut Cake with texture and flavor.
How to Make Pandan Coconut Cake
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Preheat your oven to 350°F (175°C). Make sure your oven is nice and hot, so your cake bakes evenly and rises beautifully.
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Combine the dry ingredients. In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This will ensure a well-blended batter!
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Whisk the wet ingredients. In another bowl, blend together 1/2 cup of unsweetened coconut milk, 1/2 cup of vegetable oil, 3 large eggs, and 1 tablespoon of pandan extract. This mixture will bring that wonderful tropical flavor!
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Mix the wet into the dry. Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be smooth and well mixed without overworking it.
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Pour the batter into a prepared baking pan. Spread it out evenly, and bake for 25-30 minutes, or until a toothpick comes out clean from the center. Trust your senses, and watch for that lovely golden color!
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Cool the cake completely. Once baked, let your cake cool in the pan for a few minutes before transferring it to a wire rack to cool thoroughly. Patience here will pay off when it’s time to frost!
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Whip your frosting. In a mixing bowl, beat 1 cup of heavy whipping cream until soft peaks form, then add 2 tablespoons of powdered sugar. Keep whipping until it’s smooth and airy, perfect for topping!
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Frost the cooled cake. Once the cake is cool, generously spread the whipped cream frosting over the top and sprinkle 1/2 cup of toasted coconut flakes for that final touch of tropical flair.
Optional: Garnish with a few extra pandan leaves for a pop of color and fragrance.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pandan Coconut Cake
Room Temperature: Store the cake at room temperature for up to 2 days, covered with a cake dome or plastic wrap to keep it fresh and moist.
Fridge: For longer freshness, refrigerate the cake for up to 5 days. Wrap it tightly in plastic wrap or place it in an airtight container.
Freezer: Freeze your Pandan Coconut Cake for up to 2 months. Slice the cake, wrap each piece in plastic wrap, and then foil to prevent freezer burn.
Reheating: Thaw overnight in the fridge, and then enjoy it at room temperature or briefly warm it in the microwave to regain that fresh-baked goodness.
Expert Tips for Pandan Coconut Cake
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Use Fresh Ingredients: Fresh pandan extract enhances the cake’s flavor significantly. If possible, opt for fresh pandan juice for the best results.
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Don’t Overmix: Mixing the batter too much can lead to a dense cake. Stir gently until just combined to keep it light and fluffy.
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Check for Doneness: Baking times can vary. Always do the toothpick test—insert it in the center; it should come out clean for a perfectly baked Pandan Coconut Cake.
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Cool Completely: Allow the cake to cool completely before frosting. Frosting a warm cake can cause the whipped cream to melt and slide off.
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Decorate Carefully: Toast your coconut flakes lightly to enhance the flavor and prevent burning, adding a delicious crunch to your finished cake.
What to Serve with Pandan Coconut Cake?
Indulging in a slice of this delightful treat calls for some equally vibrant accompaniments to complete your tropical experience.
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Fresh Fruit Salad: A colorful medley of seasonal fruits like mango, pineapple, and berries adds a refreshing contrast that enhances the cake’s sweetness. The natural juices from the fruit combine beautifully with the coconut flavor.
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Coconut Ice Cream: The creaminess of coconut ice cream amplifies the cake’s tropical essence while providing a cool, velvety finish. It’s a heavenly pairing for warm days!
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Tropical Smoothie: Blend bananas, mangoes, and a splash of coconut milk to create a smooth, fruity drink. This vibrant beverage mirrors the flavors of the cake and makes for a delightful sip alongside every bite.
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Whipped Cream Topping: Adding an extra dollop of whipped cream with a hint of vanilla creates a dreamy, cloud-like texture that complements the fluffy cake. It’s an irresistible way to enhance each forkful!
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Pandan Chiffon Cake: For the ultimate pandan experience, serve a slice of pandan chiffon cake alongside the Pandan Coconut Cake. The lightness and subtle flavor of both desserts marry beautifully on the plate.
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Iced Tea with Lime: A tall glass of iced tea, lightly sweetened and garnished with lime, offers a refreshing drink that perfectly balances the richness of the cake. The citrus notes elevate your dining experience!
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Chocolate Ganache: Drizzling rich, dark chocolate ganache over the cake adds a luxurious touch, heightening the flavor profile. The bittersweet chocolate pairs wonderfully with the coconut’s sweetness.
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Coconut Milk Latte: For a warm drink option, try a coconut milk latte. Its creamy texture and hint of sweetness create a cozy complement to the tropical cake.
These pairings will not only complement the Pandan Coconut Cake but also delight your guests and make your gathering truly special!
Make Ahead Options
These Pandan Coconut Cakes are a fantastic choice for meal prep enthusiasts! You can prepare the cake batter up to 24 hours in advance; simply mix the dry ingredients and wet ingredients separately, then combine them just before baking to ensure freshness. Additionally, you can whip the frosting and refrigerate it for up to 3 days, keeping it airtight to maintain its airy texture. When you’re ready to serve, bake the cake and let it cool completely before frosting. This way, your dessert is just as delightful and fresh as if you made it on the spot, saving you time for other evening activities!
Pandan Coconut Cake Variations
Feel free to make this delicious cake your own with these exciting twists!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delightful, gluten-friendly cake.
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Vegan: Replace eggs with flaxseed meal combined with water and use coconut yogurt instead of heavy cream to create a luscious vegan frosting.
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Nutty Surprise: Add 1/2 cup of finely chopped almonds or macadamia nuts into the batter before baking for a delightful crunch.
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Fruit-Infused: Fold in 1/2 cup of crushed pineapple or ripe mashed banana into the batter for a fruity twist that pairs beautifully with coconut!
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Chocolate Lover’s: Mix in 1/2 cup of cocoa powder to the dry ingredients for a decadent chocolate version that still celebrates the essence of coconut.
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Spiced Elegance: Add a teaspoon of cinnamon or cardamom to the dry ingredients for a fragrant, warm flavor that complements the tropical notes beautifully.
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Coconut-Lemon Zest: Infuse some freshly grated lemon zest into the batter to brighten the flavors and add a refreshing zing.
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Heat It Up: Incorporate a pinch of cayenne pepper or some finely chopped jalapeños to create a surprising spicy twist that pairs surprisingly well with sweet coconut!
Pandan Coconut Cake Recipe FAQs
What type of coconut milk should I use for Pandan Coconut Cake?
Absolutely! I recommend using unsweetened coconut milk for this recipe. It provides the rich coconut flavor without overwhelming the sweetness of the cake. If you’re feeling adventurous, you can use fresh grated coconut for an even more intense flavor!
How should I store leftover Pandan Coconut Cake?
For room temperature storage, keep the cake covered with a cake dome or plastic wrap for up to 2 days. If you’d like it to last longer, place the cake in the fridge for up to 5 days in an airtight container. Just remember, a little air can dry it out!
Can I freeze Pandan Coconut Cake?
Absolutely! To freeze your cake, slice it first for easier serving later. Wrap each slice tightly in plastic wrap, then in foil, and it will last for up to 2 months in the freezer. When you’re ready to enjoy, simply thaw overnight in the fridge and serve at room temperature.
What do I do if my cake is dry?
If you find your cake is a bit dry, don’t fret! Ensure you’re measuring your flour accurately with the spoon and level method, and avoid overmixing the batter. Also, you can brush the cooled cake with a light syrup made of sugar and water for extra moisture before frosting.
Are there any dietary considerations for Pandan Coconut Cake?
Definitely! This cake is not suitable for those with egg allergies, but you can try substituting eggs with flaxseed meal (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg). Additionally, ensure your coconut milk and all-purpose flour are gluten-free if required.
How do I know when the cake is done baking?
Very! The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is perfectly baked. Keep an eye on it after about 25 minutes, especially, as baking time can vary by oven!
Delightful Pandan Coconut Cake to Wow Your Friends at Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Make sure your oven is nice and hot, so your cake bakes evenly and rises beautifully.
- Combine the dry ingredients. In a mixing bowl, whisk together 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- Whisk the wet ingredients. In another bowl, blend together 1/2 cup of unsweetened coconut milk, 1/2 cup of vegetable oil, 3 large eggs, and 1 tablespoon of pandan extract.
- Mix the wet into the dry. Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just combined.
- Pour the batter into a prepared baking pan. Spread it out evenly, and bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- Cool the cake completely. Once baked, let your cake cool in the pan for a few minutes before transferring it to a wire rack to cool thoroughly.
- Whip your frosting. In a mixing bowl, beat 1 cup of heavy whipping cream until soft peaks form, then add 2 tablespoons of powdered sugar.
- Frost the cooled cake. Once the cake is cool, generously spread the whipped cream frosting over the top and sprinkle 1/2 cup of toasted coconut flakes.