Pandan Cake

5 from 1 vote

This is a cake that combines pandan extract and coconut milk. The cake turns out soft, fluffy with caramel, nutty flavor.

Prep Time15

Cook Time30

Total Time40

Course: Cake, Dessert, Desserts

Cuisine: Asian, Indonesian

Diet: Vegetarian

Servings: slices

Calories: 235kcal

Author: Claudia

Grease a bundt pan (diameter 24 cmGrease a 24 cm Bundt pan and preheat the oven to 350°F / 180°C . In a large bowl, beat the egg yolks, egg whites, sugar, and salt together until the mixture is thick, pale, and leaves a ribbon trail. If using an emulsifier, add it here. This should take about 8–10 minutes. Sift in the cake flour (and whipping cream powder) in two parts. Preheat the oven at 180°C.
Gently fold the flour into the egg mixture with a spatula until no dry streaks remain. In a separate bowl, combine the pandan extract, coconut milk, and coconut oil. Mix a small portion of the batter with the liquid ingredients until smooth, then fold this back into the main batter. Stir until evenly green and glossy.
Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to release large air bubbles. Bake for about 50 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean. Cool in the pan for 10–15 minutes, then turn out onto a wire rack. Let it cool completely before slicing and serving. Enjoy your pandan cake!

Boost the green color: If your pandan extract isn’t giving enough color, add a little store-bought pandan essence for that vibrant green look.

Temper the liquids: When adding coconut milk, pandan extract, and coconut oil, use the tempering technique. Mix a small portion of batter with the liquids in a separate bowl, then fold it back into the main batter. This prevents deflation and keeps your pandan cake recipe fluffy.

Sift for success: Always sift your dry ingredients: cake flour and whipping cream powder before adding them in. This prevents lumps and helps the batter stay light.

Whip the eggs well: Beat the eggs, sugar, and salt on high speed for at least 8–10 minutes until the mixture is thick, pale, and leaves a ribbon trail. This is the secret to the soft, airy texture.

Fold gently: Use the mix and fold technique when adding dry ingredients and again when incorporating the liquids. Gentle folding keeps the air bubbles intact, giving you a moist yet fluffy coconut pandan cake.