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.

Course Dessert

Cuisine Asian, Southeast Asian

Prep Time 20

Cook Time 12

Total Time 40

Servings

Calories 253kcal

Author Michelle

Ingredients

Pandan chiffon cake:

30 ml whole milk plus a little more as needed, if blending fresh/frozen pandan leaves
½ teaspoon pandan extract
3 large eggs egg whites and egg yolks separated while cold
¼ teaspoon cream of tartar or you can also use ¼ teaspoon lemon juice or white vinegar
30 ml vegetable oil
½ teaspoon vanilla extract
60 g 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
30 g granulated sugar divided

Coconut cream:

½ C heavy whipping cream
½ teaspoon coconut extract
1 tablespoon powdered sugar

Garnish:

coconut flakes toasted or untoasted

Instructions

Make the pandan chiffon cake:

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 15g sugar, vegetable oil, 30ml pandan milk, pandan extract and vanilla extract.
Sift cake flour into the egg yolk mixture. Set aside.
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 15g 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).
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 at 375°F/191°C 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 and coconut flakes, if desired. Slice and serve in small pieces.

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