Pandan Coconut Cake

Hi, I’m Sam from dishfoody.com, where I bring unique and delicious recipes inspired by global flavors to your kitchen. If you’re tired of ordinary cakes and want to try something aromatic, moist, and tropical, this Pandan Coconut Cake recipe is an excellent choice.

Infused with fragrant pandan leaf extract and rich coconut milk, it offers a soft, fluffy texture and exotic flavor that are perfect for dessert, celebrations, or teatime treats. Drawing on years of recipe development, I’ve created this easy-to-follow recipe to help you master this delightful cake in your own kitchen. Here’s a full guide from ingredients to serving suggestions.

Why This Recipe Works

• Pandan extract gives the cake a unique floral aroma and vibrant green hue
• Coconut milk and shredded coconut add moisture and rich tropical flavor
• Fluffy cake texture that’s tender yet sturdy enough for layers or bundt pan
• Uses accessible ingredients with an exotic twist
• Simple preparation suitable for both home bakers and beginners
• Perfect balance of sweetness and natural flavor

Ingredients & Prep

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil or melted coconut oil
• ½ cup canned coconut milk
• 2 teaspoons pandan extract
• 1 teaspoon vanilla extract
• ½ cup shredded coconut (unsweetened)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment.
2. In a bowl, sift together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat eggs and sugar until pale and fluffy.
4. Add oil, coconut milk, pandan extract, and vanilla; beat to combine.
5. Gradually fold in dry ingredients until just incorporated, then fold in shredded coconut.
6. Pour batter into prepared pan and smooth the surface.
7. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in pan 10 minutes, then transfer to a wire rack to cool completely before serving.

Flavor Variations

• Citrus Twist: Add zest of lime or lemon for bright notes.
• Tropical Layer: Top with fresh mango or pineapple slices and whipped cream.
• Nutty Crunch: Sprinkle toasted coconut flakes and chopped macadamia nuts on top.

Storage Tips

Store wrapped in plastic wrap or airtight container at room temperature for up to 3 days. Refrigerate if warm climate; bring to room temp before serving.

FAQs

• Can I use fresh pandan leaves? Yes, blend leaves with water and strain to extract.
• Is this cake vegan? Substitute eggs with flax or chia egg and use plant-based milk.
• Can I freeze it? Yes, wrap tightly; freeze for up to 2 months and thaw before serving.

Conclusion

Delight in the exotic flavors and moist texture of this Pandan Coconut Cake a tropical treat perfect for any occasion. Easy to make yet impressive, it’s a recipe you’ll return to again and again. For more globally inspired desserts, visit dishfoody.com and explore our Coconut Macaroons.

Pandan Coconut Cake

Print Recipe

Light and fragrant Pandan Coconut Cake made with pandan juice and coconut milk, offering a delicate floral aroma and moist texture. A classic Southeast Asian dessert perfect for any occasion.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baked
• Cuisine: Southeast Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup rice flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup coconut milk
• 1/2 cup pandan juice (fresh or bottled)
• 1/4 cup vegetable oil
• 1/2 cup shredded coconut
• Optional: toasted coconut for garnish

Instructions

• 1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
• 2. In a bowl, mix flours, sugar, baking powder, baking soda, and salt.
• 3. In another bowl, whisk eggs, coconut milk, pandan juice, and oil.
• 4. Gradually add dry ingredients to wet, mixing until smooth.
• 5. Fold in shredded coconut.
• 6. Pour batter into prepared pan.
• 7. Bake 30-35 minutes or until a toothpick comes out clean.
• 8. Cool in pan 10 minutes, then transfer to wire rack.
• 9. Garnish with toasted coconut if desired.

Notes

• Use fresh pandan juice for best aroma.
• Rice flour adds subtle texture unique to pandan cake.
• Serve at room temperature.
• Great with tea or coffee.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

Keywords: pandan cake, coconut cake, southeast asian dessert, fragrant cake