I’m enchanted by this cake because it blends airy pandan chiffon layers with luxurious whipped coconut cream frosting and a generous coating of coconut flakes. It’s elegantly simple yet bursting with tropical flavor and has a beautiful, bakery-worthy presence that’s surprisingly low-maintenance.

Pandan Coconut Cake

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

Coconut Cream Frosting:
- Full-fat coconut milk (2 cans, refrigerated overnight)
- Powdered sugar
- Vanilla extract
- Cornstarch (optional, for thickening if needed)
- Large coconut flakes (for coating)
Pandan Chiffon Cake:
- Egg whites (with cream of tartar)
- Granulated sugar (divided)
- Egg yolks
- Milk
- Light-tasting oil (like vegetable, canola, or avocado)
- Vanilla extract
- Cake flour
- Baking powder
- Pandan extract (optionally enhanced with green gel food coloring for color)

directions

Make the Coconut Cream Frosting: I refrigerate the cans of coconut milk overnight, then gently scoop out the firm coconut cream. I whip it with powdered sugar and vanilla until light peaks form, adding cornstarch only if it’s too thin.
Bake the Pandan Chiffon Layers: I whisk egg whites and cream of tartar into a meringue, gradually adding sugar until stiff peaks form. Separately, I mix egg yolks with sugar, milk, oil, pandan extract (and optional green gel), then fold in sifted cake flour and baking powder. I gently fold the meringue into this batter and divide it into three 6″ round pans. I bake at 350 °F for around 23–25 minutes, then cool the layers upside down for 30 minutes before removing. Teak & Thyme
Assemble the Cake: On a turntable, I layer cake and frosting, then apply a thin crumb coat, followed by a thicker second coat. I press coconut flakes onto the sides and top, then chill the cake in the fridge for at least 1–2 hours (or overnight) to let the frosting set.

Servings and timing

Prep Time: About 1 hour 10 minutes
Cook Time: About 25 minutes
Chilling Time: At least 2 hours
Total Time: Approximately 3 hours 35 minutes
Yield: One 3-layer 6″ cake

Variations

I might try these creative twists:

Use desiccated coconut instead of large flakes for a finer texture.
Incorporate flavor into the frosting with a swirl of gula melaka caramel or chocolate.
Experiment with flavored extracts—like swapping vanilla for pandan in the coconut cream.
Scale the recipe for larger pans—doubling it makes a beautiful 8” cake.

storage/reheating

I store the cake wrapped in plastic or in an airtight container in the fridge for up to 5 days. I can also freeze it for up to 1 month—just thaw in the fridge before serving, ensuring the coconut cream stays elegantly firm.

FAQs

Can I make this in advance?

Absolutely—I often do the process over 2–3 days: Day 1 for chilling coconut milk and baking cake layers, Day 2 for frosting and assembly, and Day 3 for chilling and serving.

Can I use coconut cream instead of coconut milk?

Yes, coconut cream works similarly, though you’ll likely still need two cans to achieve enough frosting given brand variations.

What if my chiffon cake layers deflate?

That’s normal—chiffon cakes naturally sink slightly as they cool. If they collapse more than expected, it’s often due to underbaking or improper meringue.

Can I adjust the pan size?

Yes—doubling the ingredients works well for 8″ pans. I just multiply everything by two for a thicker, larger cake.

Where can I find pandan extract?

You can buy pandan extract in Filipino or Southeast Asian grocery stores, or check the international aisle in many supermarkets.

Conclusion

I love how this Pandan Coconut Cake combines ethereal chiffon texture with creamy coconut frosting in a striking tropical presentation. It’s delicate yet indulgent, beautifully flavored, and simple to assemble despite its sophisticated look. I’m excited to bake it again—and maybe even take it one step further by adding my own flavor twists.