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This Pandan Coconut Cake is a fluffy, light, and fragrant dessert that combines the tropical flavors of pandan and coconut. The chiffon cake layers are soft and airy, complemented by a whipped coconut cream frosting and sprinkled with coconut flakes for texture. Perfect for any occasion, this no-bake cake will transport your tastebuds to the tropics with its subtle sweetness and aromatic flavors.

Full Recipe:

Ingredients

For the Whipped Coconut Cream Frosting:

2 cans full-fat coconut milk (refrigerated overnight)
60g powdered sugar
1 tsp vanilla extract
½ tsp cornstarch (optional, to thicken if needed)
60g large coconut flakes

For the Pandan Chiffon Cake:

5 large egg whites
¼ tsp cream of tartar
120g granulated sugar (divided)
5 large egg yolks
60g milk
50g oil
1 tsp vanilla extract
100g cake flour
1 tsp baking powder
1 tsp pandan extract
Green gel food coloring (optional)

Directions

Make the Whipped Coconut Cream:
Open the refrigerated coconut milk without disturbing it, and scoop out the solidified coconut cream into a bowl. Add powdered sugar and vanilla extract, then use a hand mixer to whip until light peaks form. If the cream is too liquidy, add cornstarch to thicken.
Prepare the Cake:
Preheat your oven to 350°F (175°C) and line three 6-inch round cake pans with parchment paper. Do not grease the sides of the pans.
Whip the Egg Whites:
In a large bowl, beat egg whites and cream of tartar until foamy. Gradually add 100g of sugar, continuing to beat until stiff peaks form.
Mix the Egg Yolks:
In a separate bowl, whisk egg yolks with the remaining 20g sugar until smooth. Add milk, oil, vanilla extract, pandan extract, and food coloring (if using), mixing well.
Sift and Fold Dry Ingredients:
Sift cake flour and baking powder into the egg yolk mixture. Gently fold the dry ingredients into the wet mixture until combined.
Fold in Meringue:
Add a third of the meringue to the egg yolk mixture and fold carefully. Add the remaining meringue and gently fold until fully incorporated.
Bake the Cake:
Divide the batter evenly into the cake pans and bake for 23-25 minutes or until the tops are lightly browned and firm to the touch.
Cool the Cake:
Let the cakes cool upside down on a wire rack for about 30 minutes, then remove from the pans.
Assemble the Cake:
Once the cake layers have cooled, spread an even layer of whipped coconut cream on the first cake layer. Top with the second layer and repeat. Apply a crumb coat with the remaining frosting.
Decorate:
Apply a thicker layer of frosting and smooth it with a bench scraper. Press coconut flakes onto the sides and top of the cake for decoration. Refrigerate for 1-2 hours before serving.

Nutrients

Calories: 3842 kcal per cake (makes 12 servings)
Total Fat: 280g
- Saturated Fat: 192g
Cholesterol: 979mg
Sodium: 866mg
Carbohydrates: 298g
- Sugar: 189g
Protein: 64g
Fiber: 12g
Vitamin A: 1397 IU
Calcium: 607mg
Iron: 31mg

The Tropical Fusion of Pandan and Coconut

The pairing of pandan and coconut is a classic one in many tropical and Southeast Asian desserts. Pandan, with its distinct, aromatic fragrance, provides a subtle, sweet flavor that is somewhat reminiscent of vanilla and jasmine combined. It is the star ingredient of this cake, infusing it with a unique and irresistible fragrance that lingers long after each bite. Coconut, on the other hand, is rich and creamy, with a natural sweetness that pairs perfectly with pandan’s gentle flavor. Together, these two ingredients create a harmonious blend of tastes that feels exotic yet comforting.

The use of pandan extract in the cake batter provides that signature vibrant green color and the floral undertones that pandan is known for. The coconut milk used in the frosting contributes to the overall tropical vibe of the cake, bringing a smooth richness that balances the cake’s lightness. Finally, the toasted coconut flakes that decorate the cake’s surface add a delightful crunch and enhance the coconut flavor, making this dessert as visually appealing as it is delicious.

The Importance of the Chiffon Cake

The base of Pandan Coconut Cake is a light, airy chiffon cake, which is known for its delicate texture and moisture. The chiffon cake method uses oil instead of butter, making the cake incredibly tender and soft. The lightness of chiffon cake allows it to absorb the tropical flavors of the pandan and coconut without becoming heavy or dense, creating a cake that is both indulgent and refreshing at the same time.

Beating the egg whites to stiff peaks and folding them gently into the egg yolk mixture is key to achieving the light and fluffy texture of the cake. The process ensures that the cake rises beautifully and retains a moist, melt-in-your-mouth quality that pairs wonderfully with the smooth frosting. The subtle sweetness of the cake itself complements the rich coconut cream frosting without overpowering the flavors, allowing the pandan to shine through as the star ingredient.

Creating the Whipped Coconut Cream Frosting

The whipped coconut cream frosting is an essential element of this Pandan Coconut Cake. It adds a rich, creamy texture that perfectly complements the lightness of the chiffon cake. The frosting is made by refrigerating full-fat coconut milk overnight, which causes the cream to separate from the liquid. The solidified coconut cream is then whipped with powdered sugar and vanilla extract, creating a smooth, airy frosting that’s naturally sweet and fragrant.

The whipped coconut cream frosting serves as both the filling and the exterior frosting for the cake. Its lightness makes it easy to spread between the layers of cake, while its creamy texture provides a rich contrast to the airy chiffon cake. The frosting is further enhanced by the natural coconut flavor, which complements the pandan-infused cake perfectly. To thicken the frosting, cornstarch can be added if necessary, ensuring that the frosting holds its shape and spreads smoothly.

Decoration with Toasted Coconut Flakes

Once the cake is assembled, it is decorated with toasted coconut flakes for added texture and flavor. The coconut flakes provide a satisfying crunch, adding contrast to the smoothness of the whipped coconut cream and the soft chiffon cake. Toasting the coconut flakes brings out their natural sweetness and deepens their flavor, making them the perfect topping for this tropical cake.

The coconut flakes not only enhance the flavor but also add visual appeal, creating a beautiful, textured surface that invites you to take a bite. The golden-brown color of the toasted coconut contrasts beautifully with the creamy white frosting, making the cake look as decadent as it tastes. Whether served at a party or enjoyed as a treat at home, the toasted coconut flakes give the Pandan Coconut Cake an elegant finish.

The Role of Pandan in Southeast Asian Cuisine

Pandan, often referred to as the “vanilla of Asia,” is a key ingredient in many Southeast Asian and tropical desserts. It is prized for its distinctive fragrance, which is floral, grassy, and slightly sweet. In addition to its unique aroma, pandan is also used for its vibrant green color, which adds a natural, visually striking element to desserts.

Pandan is commonly used in cakes, puddings, and pastries throughout Southeast Asia. It’s often paired with coconut in various forms, from cakes to beverages to savory dishes. Its flavor is subtle yet complex, providing a depth of taste that enhances the overall sweetness of desserts without overwhelming them. The addition of pandan extract in this cake brings an authentic Southeast Asian flavor that is both exotic and comforting.

Serving Suggestions for Pandan Coconut Cake

Pandan Coconut Cake is perfect for a variety of occasions, from casual gatherings to formal events. Its tropical flavor makes it an ideal dessert for summer parties or festive occasions like birthdays and holidays. The cake can be served as the centerpiece of a dessert spread, or you can slice it into smaller portions for a sweet treat at an afternoon tea or potluck.

Pair this cake with a refreshing tropical drink, such as coconut water or a fruity iced tea, to enhance the tropical experience. For a more indulgent pairing, serve it with a scoop of coconut or mango sorbet. The cool, refreshing sorbet contrasts beautifully with the richness of the cake, creating a satisfying balance of flavors.

Pandan Coconut Cake also makes a wonderful gift. Its unique flavor and beautiful presentation make it a thoughtful and impressive treat for friends and family. Whether wrapped up in a decorative box or served on a platter at a celebration, this cake will be a memorable gift that’s sure to delight.

Why Pandan Coconut Cake is Ideal for Special Occasions

Pandan Coconut Cake is the ideal choice for special occasions because of its elegant flavor profile and stunning presentation. The combination of pandan and coconut is both exotic and familiar, making it suitable for a wide range of events, from intimate gatherings to larger celebrations. The no-bake method simplifies preparation, making it easy to create a show-stopping dessert with minimal effort.

This cake is also versatile in terms of dietary preferences. For those who are vegan or lactose intolerant, it’s possible to modify the recipe by using coconut cream and dairy-free substitutes, making it a suitable dessert for various dietary needs. The lightness of the chiffon cake, combined with the richness of the coconut cream frosting, ensures that it’s both indulgent and refreshing, appealing to a wide range of tastes.

Health Considerations and Modifications

While Pandan Coconut Cake is undeniably indulgent, it does contain a fair amount of sugar and fat, particularly from the coconut milk and frosting. However, the addition of pandan and the natural sweetness of the coconut make this dessert a more wholesome option compared to other heavily processed cakes. If you’re looking to reduce the calorie content or make it a bit lighter, you can experiment with using lighter coconut cream or reducing the sugar in the frosting.

For those looking to make the cake gluten-free, swapping out the regular cake flour for a gluten-free flour blend can work well, allowing everyone to enjoy this tropical treat without concern for gluten sensitivities. The key is to keep the balance of flavors intact while accommodating any dietary preferences.

Conclusion

Pandan Coconut Cake is a delightful and exotic dessert that captures the tropical flavors of pandan and coconut in every bite. The fluffy chiffon cake layers, creamy coconut frosting, and crunchy toasted coconut flakes create a deliciously refreshing treat that is perfect for any occasion. Whether you’re making it for a family gathering, a birthday celebration, or a special holiday, this cake is sure to impress with its vibrant colors, tropical flavors, and elegant presentation. Its unique flavor profile, combined with its simple no-bake preparation, makes it a go-to recipe for anyone looking to try something new and exciting in the kitchen. This Pandan Coconut Cake will undoubtedly become a favorite in your dessert repertoire, offering a taste of the tropics with every delicious slice.

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