Pandan Coconut Cream Cake

This small-batch Pandan Coconut Cream Cake is a simple light and spongy cake filled with a thin layer of coconut-flavored cream, making it the perfect snacking cake.

Why you'll love this recipe

This recipe for Pandan Coconut Cream Cake is adapted from my pandan durian roll cake, which yields a light and tender chiffon cake.

Small-batch: this recipe yields just enough for a small snacking cake, making it great for small families.

Easy to make: this recipe produces a light, airy spongy cake, similar to my taro coconut cake.

What is pandan?

Pandan is a tropical, cultivated plant also known as screwpine.

Its long, narrow, fan-like leaves resemble blades and give off a strong aroma similar to vanilla.

This plant is commonly used throughout Southeast Asia and Sri Lanka to add flavor to both sweet and savory dishes.

It is used in savory and sweet foods, ranging from Hainanese chicken, to bubur cha cha, and pandan coconut jam (kaya).

Pandan has a strong fragrant aroma with a sweet and slightly vegetal flavor (slightly similar to matcha).

Where can I find pandan?

For this recipe, you can use pandan extract, or pandan essence/pandan paste, which is a green color extract with pandan flavoring.

You can find pandan paste in Asian supermarkets or Southeast Asian grocery stores.

If you have access to fresh or frozen pandan, you can blend the pandan leaves with milk to produce a pandan milk for the cake.

Chiffon cake is a type of sponge cake known for its light and moist texture.

The secret to its soft and fluffy consistency lies in the use of separated eggs and oil.

The egg whites are whipped into a meringue, which is then gently folded into the egg yolk batter.

This creates a delicate texture that is unique to chiffon cakes.

Traditionally, chiffon cakes are baked in tube pans or angel cake pans.

It has a cottony, soft texture that practically dissolves in the mouth, making it a delightful treat.

Special equipment you'll need

For this recipe, you will need:

• small baking sheet: I used an (⅛) eighth baking sheet (9" by 6"), which is half the size of a quarter sheet pan; you can double the recipe and make it in a standard quarter sheet pan (9" by 13")
• electric stand mixer or hand mixer: for whipping the egg whites
• offset spatula: for smoothing the surface of the cake

Ingredients you'll need

• whole milk: you can use coconut milk if you prefer
• pandan extract/paste: for pandan flavor and color; if you have fresh or frozen pandan leaves, you can blend the leaves with the milk and extract (you may need to add a little extra milk to ensure you have the full amount needed)
• large eggs: egg whites and egg yolks separated
• cream of tartar: is a white powder which is an acid that helps stabilize the egg meringue; you can also use ¼ teaspoon lemon juice or white vinegar instead
• vegetable oil: or any neutral oil; coconut oil would be great as well
• vanilla extract: use a high-quality vanilla extract for the best flavor
• cake flour: for a soft textured cake, use cake flour; if you don't have cake flour on hand, you can use all-purpose flour -- remove 1 tablespoon of all-purpose flour, and replace with 1 tablespoon cornstarch instead
• granulated sugar: adds sweetness and stabilizes the meringue

Make the egg yolk batter

Prepare the eggs by separating the egg whites from the egg yolks (cold from the fridge) into two clean bowls.

Transfer the egg yolks to a large bowl.

To the egg yolks, whisk together 20g sugar, vegetable oil, 30ml pandan milk, pandan extract and vanilla extract.

Sift cake flour into the egg yolk mixture. Set aside.

Whip the egg whites

To a clean stand mixer bowl fitted with a balloon whisk wire attachment, add in the egg whites and begin whisking on medium speed until bubbles start to appear.

Add in cream of tartar (or lemon juice/vinegar), and continue to beat on medium-high speed until the mixture is foamy.

Gradually add in the remaining 20g sugar, and continue to increase the mixer on high speed.

Whip until the egg whites reach stiff peaks (when the whisk is pulled out, the meringue sticks up and doesn't fall over).

Combine the mixtures

Take about ⅓rd of the whipped egg white meringue and fold it into the egg yolk batter with a spatula. (This helps to lighten the egg yolk mixture).

Continue to fold in the rest of the egg white mixture into the egg yolk mixture in two more additions, until incorporated together.

Be sure not to overfold, or the cake batter will deflate.

Pour the cake batter from a height into the ungreased chiffon cake pan.

Give the pan a few taps to release any trapped air bubbles.

Bake the cake

Bake at 375F for 12-15 minutes, or until the surface of the cake springs back when lightly pressed.

Trim off the edges of the cake. 

Cut the cooled cake equatorially using a sharp serrated knife so that you have two equal cakes. 

Make the coconut cream:

In a bowl, combine heavy whipping cream with coconut extract and powdered sugar.

Use a whisk to whip until the cream reaches firm peaks.

Assemble:

Spread an even layer of coconut cream over the surface of one of the cakes.

Place the other cake over top of the cream layer.

Decorate with additional coconut cream. Slice and serve in small pieces.

How to serve

Serve the pandan chiffon cake freshly baked at room temperature.

You can make it fancy and serve whipped cream and fresh fruit with the cake.

Try pairing the cake with pandan coffee, pandan matcha latte, or a Vietnamese iced coconut coffee.

How to store

Store Pandan Chiffon Cake in an airtight container in the fridge for up to 3 days.

Since the cake contains whipped cream, store it in the fridge. 

Expert tips & FAQs

Why are there cracks on my cake?

This is perfectly normal. As chiffon cake expands and rises in the oven, the cake will crack on the surface.

After cooling, the cake will settle back down.

How to tell if the cake is ready?

When you lightly press on the surface of the cake, it should spring back.

Poke a skewer into the cake to see if it comes out clean. 

Why is the meringue whipped to stiff peaks instead of soft peaks?

If you're comparing this recipe to my Swiss roll recipe, you'll notice that this one calls for stiff peaks.

Since we don't need to roll the cake, we can whip the egg whites to stiff peaks.

Stiff peak meringue is more stable when it is incorporated into the egg yolk batter.

Can I make the cake ahead of time?

You can make the cake ahead of time (1-2 days) and store in an airtight container at room temperature.

Prepare the coconut cream and assemble prior to serving. 

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