Soft Fluffy Pandan Cake (Non-dairy)
This post may contain affiliate links.Popular in Southeast Asia for a long time, this soft and dense Pandan Coconut Milk Cake is different from Pandan Chiffon Cake. Its texture is dense and full of coconut and pandan flavor. It’s perfect for anyone who likes tropical taste.
Pandan Coconut Milk Cake is a beautiful green-colored dessert popular across Southeast Asia. It has rich and fragrant flavor with denser and more moist texture, thanks to the generous use of coconut milk.
The coconut milk adds a creamy sweetness that blends very well with the earthy notes of pandan extract. This cake is a popular after-meal treat in countries like Malaysia, Indonesia, and the Philipines, where you can find pandan and coconut easily.
There are many desserts that incorporates pandan and coconut in Asia. You can find Kuih Seri Muka, Coconut Kaya Jam, Pandan Serabi (Pancake), Pandan Honeycomb Cake, and many others. They are all fragrant, chewy, and taste great.
This cake is simple with no intricate layers or steaming required. Once you take a bite, you’ll understand why this cake has been a popular for generations!
Why You Will Love This Recipe
Recipe Ingredients
How to Make Pandan Coconut Milk Cake
STEP 1. Grease a bundt pan (diameter 24 cm). Preheat the oven at 180°C. Beat egg yolk, egg white, sugar and salt together. If you like to put in some emulsifier, put this together. Beat with high speed for at least 10 minutes until the batter is thick and pale. You can see the batter leaves trail when it is well-beaten. Sieve flour and whipping cream powder. Put in 2 parts.
STEP 2. Mix and fold with a spatula. Make sure the flour is mixed thoroughly (Image 5). Pour in pandan extract, coconut milk, and coconut oil together (Image 6). Take some of the batter and mix with the liquid ingredients in a smaller bowl (Image 7). Put the mixed batter back into the bigger bowl (Image 8). Mix thoroughly.
STEP 3. Pour the batter into the greased bundt pan (Images 9, 10). Bake in the preheated oven of 180°C or 350°F for 50 minutes until the top is brown (Image 11). Take the cake out of the pan. Let it cool completely on a cooling rack before slicing them (Image 12). Enjoy!
Pro Tips
- If your pandan extract is not green enough, you can always add some store-bought pandan essence.
- When mixing with the liquid ingredients, do tampering technique. Take some of the batter, mix in a smaller bowl with coconut milk, pandan extract, and coconut oil. After it is mixed, pour back into the bigger bowl. Mix well.
- Always sift your dry ingredients: flour and whipping cream powder.
- The eggs must be beaten with high speed for at least 10 minutes until it becomes thick and pale.
- Mixing the sifted flour is also important. Use mix and fold technique. The last part is the liquid ingredients. Mix and fold to let the batter incorporates evenly.
FAQs about Pandan Coconut Milk Cake
Pandan, known as the “vanilla of the East,” leaves a unique floral and nutty flavor, often described as a combination of coconut and grassy notes. In baking, it adds a distinct aroma and a natural beautiful green color to cakes and desserts. It pairs well with coconut milk.
Yes, most non-dairy milks can be used, but each will leave a different flavor and texture. Coconut milk is often preferred for it blends well with pandan flavor.
To make a gluten-free pandan cake, substitute the regular flour with a gluten-free flour blend. Be sure to check other ingredients, like non-dairy milk and egg substitutes, are gluten-free.
Storage
This pandan coconut cake’s shelf life is only for 2-3 days if you keep the cake in a chiller. It can’t stay long because it uses coconut milk and no preservatives.
Please remember to keep it in a container so the surface is not dried up.
More Pandan Flavor Recipes
- Taiwanese Pandan Castella Cake
- Kue Lumpang
- Pull-apart Pandan Bread
- Pandan Milk Bread
- Pandan Serabi
- Pandan Burnt Basque Cheesecake
- Pandan Chiffon Cake
Pandan Coconut Milk Cake
Equipment
- 1 bundt pan
Ingredients
- 8 egg yolk
- 5 egg white
- ½ tsp emulsifier optional
- 200 gr sugar
- ½ tsp salt
- 225 gr cake flour
- 25 gr whipping cream powder non dairy
- 130 gr coconut milk
- 25 gr pandan extract
- 150 gr coconut oil
Instructions
- Grease a bundt pan (diameter 24 cm). Preheat the oven at 180°C.
- Beat egg yolk, egg white, sugar and salt together. If you like to put in some emulsifier, put this together.
- Beat with high speed for at least 10 minutes until the batter is thick and pale.
- Sieve flour and milk powder. Put in 2 parts.
- Mix and fold with a spatula. Make sure the flour is mixed thoroughly.
- Pour in pandan extract, coconut milk, and coconut oil together. Mix well.
- Pour the batter into the greased pan.
- Bake in the preheated oven for 35 minutes until the top is brown.
- Take the cake out of the pan. Let it cool completely before slicing them. Enjoy!
Video
Notes
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- If your pandan extract is not green enough, you can always add some store-bought pandan essence.
- When mixing with the liquid ingredients, do tampering technique. Take some of the batter, mix in a smaller bowl with coconut milk, pandan extract, and coconut oil. After it is mixed, pour back into the bigger bowl. Mix well.
- Always sift your dry ingredients: flour and whipping cream powder.
- The eggs must be beaten with high speed for at least 10 minutes until it becomes thick and pale.
- Mixing the sifted flour is also important. Use mix and fold technique. The last part is the liquid ingredients. Mix and fold to let the batter incorporates evenly.
I love this super easy pandan cake. The combination of pandan flavor and coconut milk is just perfect, making the cake dense and also very moist.